10 Minute Silky Egg and Greens Soup

Have you ever found yourself staring into the fridge, craving something warm, comforting, and wholesome, but with absolutely zero energy to cook? This recipe is your answer. It’s a phenomenally fast and simple soup that comes together in just 10 minutes from start to finish. Don’t let the speed fool you; this dish is a masterclass in creating deep, savory flavor with minimal effort. Using a classic cooking technique, we’ll create a light yet satisfying broth, packed with tender greens and delicate, cloud-like ribbons of egg. It’s beautifully simple, incredibly forgiving for beginners, and the kind of recipe that will make you feel like a kitchen wizard on even the busiest of weeknights.

Here’s everything you’ll need to get started. The ingredient list is short and sweet, and I’ve included some easy-to-find substitutions for items that might not be in your local supermarket.

For the Soup (Serves 1-2):

• Bok Choy: 1 large head. This is a type of leafy green with crisp, white stems and dark green leaves. If you can’t find bok choy, you can easily substitute it with a generous handful of fresh spinach, a few leaves of Swiss chard (chop the stems finely), or even Napa cabbage.
• Egg: 1 large.
• Garlic: 2-3 cloves, thinly sliced.
• Neutral Cooking Oil: 1 tablespoon. Any oil with a high smoke point and neutral flavor works, like canola, vegetable, or avocado oil.
• Salt: To taste, start with about ½ teaspoon.
• Flaxseed Oil: A few drops for finishing. This is an earthy, nutty finishing oil, not for cooking. A fantastic and more common substitute is toasted sesame oil, which will provide a similar rich, aromatic finish. Do not skip this final touch, as it truly elevates the soup’s aroma!
• Water: About 2 cups (or 500ml).

Now for the fun part! This process is so quick, I recommend having all your ingredients prepped and ready by the stove before you even turn on the heat.

1. First, prepare your greens. Thoroughly wash the bok choy and chop it into bite-sized pieces. You can chop the stems and leaves together.
2. In a small bowl, crack the egg and whisk it with a fork until the yolk and white are completely combined and smooth. Set this aside.
3. Place a small pot or saucepan over medium-high heat. Add your tablespoon of cooking oil. Once the oil is shimmering, add the sliced garlic. Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and just begins to turn a light golden color. Don’t let it burn!
4. Immediately add the chopped bok choy to the pot. Stir-fry for about a minute, tossing it to coat it completely in the aromatic garlic oil. You’ll notice it just beginning to wilt.
5. Carefully pour in the water. It will sizzle and steam, which is exactly what you want.
6. Bring the water to a rolling boil. This should only take a minute or two. Let the bok choy cook in the boiling water for about a minute until the stems are tender-crisp.
7. Now for the magic. Turn the heat down to low to stop the vigorous boil. While gently stirring the soup in a slow, circular motion with a fork or chopsticks, slowly drizzle the whisked egg into the pot in a thin, steady stream. This technique is the key to creating those beautiful, silky egg ribbons.
8. The egg will cook and set almost instantly. Turn off the heat completely. You don’t want to overcook the egg, or it will become rubbery. Season with salt to your liking.
9. Just before serving, add a few drops of your finishing oil—either flaxseed or toasted sesame oil. This is purely for aroma and flavor, so it’s always added at the very end.
10. Pour your gorgeous soup into a bowl and enjoy it immediately while it’s hot and fragrant.

The first time I made this soup, I was genuinely shocked at how something so fast could be so incredibly delicious. The broth is light, but the sautéed garlic gives it a surprisingly deep, savory foundation. The bok choy remains just a little crisp, providing a wonderful textural contrast to the melt-in-your-mouth, silky egg ribbons that float throughout the soup. That final drizzle of toasted sesame oil is the perfect finishing note, filling the air with a nutty fragrance that makes the dish feel so much more special than the 10 minutes it took to prepare. It’s become my personal go-to for a quick lunch or a comforting starter before a larger meal. I promise, once you try it, you’ll find yourself making it again and again. Give it a go and let me know in the comments how you liked it, or if you discovered any fun variations of your own