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.
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 pasta 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!
Spinach Egg Miracle Noodle Soup
Spinach Egg Miracle Noodle Soup
- Bring broth to simmer.
- Pour beaten eggs into the broth in a thin stream while whisking constantly.
- Add the spinach and cook until wilted.
- Add noodles, tamari, and seasonings. Serve warm.
- Net Carbs 1.1g
- % Carbs: 6.3%
- % Protein: 45%
- % Fat: 48.7%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.