Egg Drop Soup with Instant Noodles, Spinach & Scallions

Ingredients

2 cups water

½ (3 ounce) package rice-noodle soup mix, such as Thai Kitchen Garlic & Vegetable

1 large egg

1 cup baby spinach

1 scallion, sliced

Directions

Bring water to a boil in a small saucepan. Stir in half of the seasoning packet (discard the remainder or reserve for another use). Add noodles and cook until tender, about 3 minutes. Reduce heat to maintain a simmer.

Whisk egg in a small bowl. Slowly pour the egg into the simmering soup, stirring constantly. Fold in spinach until just wilted, about 30 seconds. Transfer to a bowl and sprinkle with scallion.

Nutrition

• Calories: 258 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 186 mg
• Sodium: 131 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 11 g