Description
A delightful and comforting Cloud Egg Noodle Soup recipe that combines fluffy egg clouds with tender noodles and fresh vegetables.
Ingredients
Scale
- 3 large eggs
- 4 cups chicken broth
- 1 cup egg noodles
- 1 cup baby spinach
- 1/2 cup sliced carrots
- 1/2 cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
- Add the egg noodles and cook according to package instructions until al dente, usually about 6-8 minutes.
- While the noodles are cooking, separate the egg whites from the yolks. In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold in the egg yolks into the beaten egg whites until just combined.
- Once the noodles are cooked, stir in the sliced carrots, baby spinach, soy sauce, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted and the carrots are tender.
- Using a spoon, create small nests in the soup and carefully spoon the cloud-like egg mixture into each nest.
- Cover the pot and let the soup simmer for another 2-3 minutes until the egg clouds are just set.
- Serve hot, garnished with chopped green onions and fresh parsley if desired.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Add cooked chicken or tofu for extra protein and heartiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg