Eggcelent Noodle Soup
Warm up with this nourishing Eggcelent Noodle Soup! Packed with protein and fresh veggies, it's a light yet satisfying meal perfect for muscle building or weight loss. Quick to prepare, flavorful, and incredibly simple, this healthy bowl will become your go-to comfort food without the guilt.
Préparation
1
Rinse the shirataki noodles thoroughly under cold water for a few minutes, then drain well. You can briefly boil them in a separate pot for 2-3 minutes if you prefer, then drain again.
2
Thinly slice the carrot and mushrooms. Mince the garlic and grate the fresh ginger.
3
In a medium pot, combine the low-sodium chicken broth, sliced carrots, mushrooms, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat.
4
Add the drained shirataki noodles to the simmering broth. Cook for about 3-5 minutes, allowing the flavors to meld.
5
Crack the eggs directly into the simmering broth, spacing them out. Cook for 3-5 minutes, or until the whites are set and the yolks are to your desired runniness.
6
Stir in the fresh spinach and low-sodium soy sauce. Cook for another 1-2 minutes, just until the spinach wilts.
7
Carefully ladle the soup into bowls, ensuring each serving gets an egg and plenty of noodles and vegetables. Drizzle with a tiny bit of toasted sesame oil and garnish with freshly sliced green onion before serving.
Valeurs nutritionnelles (per serving)
26
kcal
2g
protein
2g
carbs
1g
fat