Ingredients
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2 cups water
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½ (3 ounce) package rice-noodle soup mix, such as Thai Kitchen Garlic & Vegetable
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1 large egg
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1 cup baby spinach
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1 scallion, sliced
Directions
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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.
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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.
