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Whisking a beaten egg into simmering broth is a quick and easy way to add creaminess and protein to noodle soup mix. Add freshness with a handful of baby spinach at the end. This recipe can easily be doubled to serve 2 and use the whole package of noodles. To cut back on sodium, look for noodle varieties with less than 600 mg sodium per serving or use less of the seasoning packet.

Source: EatingWell.com, July 2020


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Find more ideas for instant noodles.

Nutrition Facts

2 cups
258 calories; protein 10.9g; carbohydrates 36.5g; dietary fiber 1.7g; sugars 2.5g; fat 7.3g; saturated fat 1.6g; cholesterol 186mg; vitamin a iu 4086.2IU; vitamin c 18.8mg; folate 33.1mcg; calcium 106.3mg; iron 2.9mg; magnesium 53.7mg; potassium 115.1mg; sodium 130.9mg; added sugar 2g.