Egg Drop Soup with Instant Noodles, Spinach & Scallions
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
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.