Spinach Egg Miracle Noodle Soup

Name: Spinach Egg Miracle Noodle Soup
Prep time: 1 min
Cook time: 8 min
Total time: 9 min
Yield: 4 servings
Ingredients: 32 ounces chicken bone broth; 2 large eggs (beaten); 2 cups baby spinach; 7 oz Miracle Noodles (1 bag); 1 teaspoon tamari (or soy aminos); salt & pepper to taste

This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure

Share199

Pin916

+14

Yum11

1K Shares

Want an easy low carb soup using miracle noodles? Try this tasty spinach egg Miracle Noodle soup that cooks up in less than ten minutes.

Were you a fan of Ramen noodles? I used to eat them all the time before going low carb.

My favorite way to prepare them was to use less water, only a little bit of the flavor packet and with a beaten egg stirred in. It was like an egg drop soup full of noodles. I figured this would be perfect in an old favorite soup recipe.

Who knows what’s actually in those seasoning packets included in the cheap Ramen noodle soup packages. When I was a poor college student, it was a great way to make a quick meal.

My metabolism was a lot stronger back then and I had the added benefit of living in sunny Florida. Now that I’m smarter about my food choices, I’m still able to get that quick and easy soup in a healthier version.

A bag of angel hair Miracle Noodles was included in my December 2015 Keto Krate shipment. Since these amazing low carb noodles require no cooking, they are perfect for making a low carb version of Ramen noodle soup.

I’m also better about eating my vegetables than I was back then. So, I made a spinach egg Miracle Noodle soup. It’s a little more work to make this homemade noodle soup, but it’s easily done in 5-10 minutes with very little prep work.

The most time spent on this spinach egg Miracle Noodle soup is heating up the chicken broth. Homemade broth is always best, but I don’t have a lot of time to make my own so I use store bought organic broth.

Once the broth is heated, I just add the spinach leaves until they wilt. It only takes a minute or two. The Miracle Noodles are added to the soup at the end since they don’t require cooking.

I enjoy the comfort of soups during the cold winter months. I especially love soups that don’t require a lot of effort to make like this spinach egg Miracle Noodle soup.

Shirataki noodles should be a staple in every low carb kitchen. I used to always have them on hand, but having been stocking them lately. I’ve seen some great dishes on the recipe groups, so I’ll be keeping then in my pantry from now on.

There is quite a bit of water in the shiratake noodles so if you’re going to use them for casseroles, it’s important to dry them out first. The best way to do this is to stir-fry them in a non-stick skillet for a minute or two. Some people boil them for a couple minutes first, but I haven’t found that to be necessary.

Of course, if you are using shirataki noodles in soup, there’s no need to dry them out first. But, if you are using it as a pasts substitute to mix with a sauce, it’s best to dry them out first. Otherwise, they tend to be slimy and a bit rubbery.

Spend a little time experimenting with these “Miracle” noodles. It’s well worth the time! I’ve got an order coming for more of these amazing noodles so I hope to share some yummy low carb “pasta” recipes with you soon!