Quick Egg Drop Tagliatelle Broth
A soothing, clear vegetable broth with gluten-free tagliatelle and a gently ribboned egg. It is a comforting, low-effort dinner made with simple kitchen staples.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Hayley + Lila
Hayley created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Cook the gluten-free tagliatelle in a medium…
- 01
Cook the gluten-free tagliatelle in a medium…
Cook the gluten-free tagliatelle in a medium pot of boiling salted water according to the package directions, usually 8 to 10 minutes until tender. Drain, rinse under warm water to remove excess starch, and set aside.
Look for: tender
Tap card to mark done - 02
Heat the olive oil in a separate…
While the pasta cooks, heat the olive oil in a separate medium saucepan over medium heat. Add the minced garlic clove and sliced green onion, cooking for about 1 minute until fragrant but not browned.
Look for: fragrant but not browned
Tap card to mark done - 03
Add the vegetable broth and sliced carrot…
Add the vegetable broth and sliced carrot to the saucepan. Bring to a simmer over medium-high heat, then lower the heat to medium-low, cover, and cook for 5 minutes until the carrot slices are tender-crisp.
Look for: the carrot slices are tender-crisp
Tap card to mark done - 04
Stir the fresh spinach into the simmering…
Stir the fresh spinach into the simmering broth until it wilts completely, about 1 minute.
Look for: it wilts completely
Tap card to mark done - 05
Gently whisk the egg in a small…
Gently whisk the egg in a small bowl. Slowly pour the beaten egg into the gently simmering broth in a steady stream while stirring the broth in a circular motion with a spoon to create thin egg ribbons.
Tap card to mark done - 06
Divide the cooked tagliatelle into a serving…
Divide the cooked tagliatelle into a serving bowl and ladle the hot egg vegetable broth over the top. Serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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