Spinach & Vermicelli Soup with Fried Egg

Both kid and adult friendly, this soup uses ingredients you probably already have in your pantry. Substitute chard, kale or other sturdy cooking greens for the spinach.

1 Tbs. olive oil

1/2 small yellow onion, thinly sliced

1 clove garlic, minced

5 cups (40 fl. oz./1.25 ml.) chicken broth

1/2 lb. (250 g.) vermicelli, broken into 2-inch (5-cm.) pieces

1 bunch spinach, stemmed

1 Tbs. unsalted butter

4 eggs

Hot sauce, such as Sriracha, for serving (optional)

In a large saucepan, warm the oil over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the broth and bring to a boil. Add the vermicelli, return to a boil, and cook, stirring occasionally, for 4 minutes. Add the spinach and stir through just until it is wilted, about 2 minutes. Reduce the heat to low to keep the soup warm while you prepare the eggs.

In a nonstick frying pan, melt the butter over medium heat. Fry each egg until it is set but the yolk is still runny, 5-6 minutes.

Ladle the soup into bowls and top each with a fried egg. Serve, passing the hot sauce at the table, if using. Serves 4.