Mise en Place is Your Friend: ‘Mise en place’ simply means ‘everything in its place.’ Before you even turn on the stove, chop all your vegetables, measure your liquids, and have everything ready. This makes the cooking process smooth, quick, and enjoyable, especially on a hectic morning.

Don’t Overcook Your Eggs: The key to perfectly poached eggs in this soup is timing. For a runny yolk, stick to 3 minutes. If you prefer a slightly jammy yolk, go for 4 minutes. A firm yolk will take about 5 minutes. Watch them closely!

Layer Your Flavors: Don’t rush the initial sautéing of the onions, garlic, and ginger. These aromatics form the flavor base of your soup, and properly caramelizing the onions and fragrantly toasting the garlic and ginger will add immense depth to the broth.

Season to Taste, Always: Before serving, always taste your soup! Broths can vary in saltiness, so you might need an extra pinch of salt, a dash more soy sauce, or a squeeze of lime to brighten the flavors. Don’t be afraid to adjust.

Meal Prep Like a Pro: For ultimate convenience, prepare a large batch of the soup base (everything except the eggs and spinach) on your meal prep day. Store it in individual containers. When you’re ready to eat, simply reheat the soup base, add the spinach, and poach a fresh egg directly in your serving bowl or a small pot. This preserves the freshness of the egg and greens.

Adjust Thickness with a Cornstarch Slurry: If you prefer a slightly thicker broth, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering soup at the end, and let it cook for another minute or two until it thickens to your desired consistency.

Get the Kids Involved: My kids love helping with simple tasks like washing vegetables, stirring the pot (with supervision!), or adding garnishes. It makes them more likely to try and enjoy the finished meal.