Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

ginger scallion zucchini noodle bowl

This weekend, I took care of some Inspiralized housekeeping items. I needed to buy some more food styling props, distress some wood to make a photography background (coming Wednesday!), and organize my master recipe idea list. Proudly, I got it all done.

So what’s on this “master recipe list“? Well, for starters…. “make more noodle bowls.” A couple sub-bullets beneath that include “egg drop soup” and “Momofuku.” Egg drop soup is a Chinese dish of wipsy beaten eggs in boiled chicken broth. Growing up, my mother would order some when she was sick. It was her cure for a sniffle and lucky for all of us, it tastes wonderful.

ginger scallion zucchini noodle bowl

Now for Momofuku. If you live in the NYC area, make your way there. Trust me. The first time I went there was with Lu, on one of our first 5 dates. I recommended we go and see a TriBeca Film Festival movie. At the time, I thought that I was totally being cultured and hip. Well, it was sort of a fail – the movie was unfortunately slow and depressing… not exactly the type of movie you want to see with someone when you first start dating (a romcom would have been more appropriate).

ginger scallion zucchini noodle bowl

Thankfully, when Lu and I were originally making the date plans, he suggested we go to the Momofuku Noodle Bar before the flick. He raved about it and said I had to go. At the time, I wasn’t eating meat, so while he noshed on pork buns, I sipped my sake with the Ginger Scallion Noodle Bowl. Just a bowl of noodles in a “ginger scallion” sauce, but it was mind-blowingly good.  I probably didn’t look too cute with noodles hanging out of my mouth, but something worked because we’re still together.

ginger scallion zucchini noodle bowl

Today, I combined the two noodle dishes with a spiralized twist for a Ginger Scallion & Egg Drop Zucchini Noodle Bowl.  I loosely adapted Momofuku’s recipe for the sauce, while adding red pepper flakes for a kick and seaweed for texture and color. This soup certainly does the trick – it’s filling, warm, flavorful and might even cure your cold….. wouldn’t you agree, mom?

Cheers to productive weekends!

Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 1

Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl


  • 1/2 large zucchini, Blade C
  • 3/4 tbsp extra virgin olive oil
  • 1 tbsp minced ginger
  • 3 tbsp dried seaweed
  • 1/2 cup chopped scallions
  • 1/4 tsp red pepper flakes
  • 2 tsp sherry vinegar
  • 1 tbsp low-sodium soy sauce
  • 2 cups vegetable broth
  • 1/2 cup water
  • 1 large egg, beaten
  • pepper to taste (from a peppercorn grinder)


  1. Place a large saucepan over medium heat and add in the oil. Once oil heats, add in the ginger and cook for about 1 minute.
  2. Add in the red pepper flakes, sherry vinegar, soy sauce, vegetable broth and water. Bring to a boil.
  3. Once broth boils, add in the seaweed. Then, slowly add in the egg while stirring the broth.
  4. Add in the zucchini noodles, scallions, season with pepper, and cook noodles for about 2 minutes.
  5. Plate into a bowl and enjoy!

ginger scallion zucchini noodle bowl

ginger scallion zucchini noodle bowl

ginger scallion zucchini noodle bowl

ginger scallion zucchini noodle bowl

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  1. That really looks divine. I’m not sure that I could get any of my kiddos to eat but…you never know. Love the green!

  2. this is a great idea!! momofuku is awesome. i need to make this for my gluten free man!

  3. This chillier weather has me craving big bowls of comfort like this!! I’m currently literally drooling at the sound of that broth!

  4. This is awesome, and except for the seaweed, the ingredients are things I always have on hand, so a great pantry/last minute dish!

  5. I have a question- what spirulizer do you use?

  6. This is autumnal nourishment…in a bowl….and me with a humongous grin of warm satisfaction…This IS Paleo comfort food!! One of your BEST offerings thus far….Your photographic prowess simply gets better and better by the way….Loving this!…Merci bien!

  7. Amazing pictures! I am so glad I found your blog. Momofuku is on my NYC to do list for sure, I have heard so many great things about their pork buns and now their noodle soup!

    Egg drop soup is my favorite soup in the whole entire world. I have yet to try making it myself!

  8. I love this recipe! and it is great for this time of year because the ginger and scalions will help protect you against colds and the flu…

  9. I am trying to come up with a soup for an office party tomorrow. I was thinking of this one, but would it be ok, to put it in a crock pot and on warm for several hours? Will the “noodles” get too soggy? Thanks for all your hard work! You are an in-spiral-tion!

  10. Lovely ! What kind of seaweed did you use for this soup?

  11. This is a great meal to make for 5:2 fasting days, thank you. My husband even loved it!

  12. Delicious! spicier than expected though. Added bean sprouts and doubled the recipe so we’d have some for lunch later as well. Only question is when do you add the scallions?

  13. Pinned it, made it, loved it! Great soup to try out my new Paderno Spirializer. I didn’t have the dried seaweed (couldn’t find it actually) but it still turned out great! Quick, easy, & tasty!

  14. How do you get the zucchini to look like noodles? I imagine it has something to do with “blade C”. I don’t know what that means. Help please! I really want to make this :)

    • This blog is called “inspiralized” because I use a spiralizer for everything I make (to make noodles out of vegetables). GO to the “how to” page to learn more about that! Thanks :)

  15. This is delicious and perfect for a today’s very rainy weather. I didn’t have the seaweed so I just left it out. I just discovered your site and have been following. I love, love my spirilizer. My daughter teases me because I’ve been using it so much with the abundance of summer zucchini.

  16. i enjoyed the recipe. i added sesame oil. i think your recipe would be easier to follow if you listed the ingredients in the order they are used.

  17. It looks soo goood! But question, how many servings does this dish and your other zucchini noodle dishes make? Because I want to make this for my 4 other roommates! I love egg drop soup and zucchini so this will be so great!

  18. I’m loving these recipes! I just purchased a spiralizer and was looking for some inspiration! THANK YOU! One question: many of the recipes (including this one) show “1 serving.” Is that correct? 2 cups of stock, etc., for one? Thank you!

  19. LOVED this thank you! So delicious and healthy, but also impressive looking! It’s deceptively simple but flavorful, which I always love. (I did add a splash of sesame oil with the canola as well as some lemon juice and siracha on top, yum)
    Thanks again!

    PS I just saw that this original post is from 2013, but I recently found the recipe and made it tonight so… delayed appreciation! Woo! Have a great weekend.

  20. this was delicious!! great recipe I think next time I make it I will throw some shitake mushrooms in it! YUMMMMM!

  21. I wonder if Egg Beaters can be substituted for the egg? Anyone try?

  22. I just received a spiralizer for Christmas and I made this soup tonight for my boyfriend and I. Delicious!! Thanks for the amazing recipes.

  23. This is a slam dunk meal! The flavors are incredible and the zucchini absorbs all the wonderful flavors. So glad I have Sherry Vinegar in my arsenal now.

    Thank you!

  24. It’s so difficult to find a recipe this simple and fast that I love so much! Thank you so much for this amazing and healthy recipe!!

  25. Turned out great! Thanks for the recipe!

  26. I just received my inspiralizer in the mail yesterday and this was the first recipe I made, and I added mushrooms to it. Incredible!!! My husband loved it and said he could eat it every day. My kids, who have grown up vegetarian, liked it except for the seaweed (but they hate seaweed in any recipe I make). Now on to Pad Thai today… Thank you so much! LOVE your website and your What I Ate Today videos.

  27. Just made it with what I had (shrimp, seafood stock, no egg) and it was delicious. My first thing with my Christmas spiralizer. Thank you!

  28. I got a spiralizer for Christmas, and I’ve made this soup, it was so tasty!!

    I’ve never made egg drop soup before, and I substituted red wine vinegar for sherry vinegar, and I didn’t have seaweed. It was still delicious! Wholesome and spicy and nutritious. I’d normally go for Udon noodles, but the courgetti spaghetti (that’s English for zucchini noodles) was awesome in it, a little bit crunchy and fresh tasting. :D

    Thanks for posting so many tasty recipes!

  29. Can these types of meals be made ahead of time and reheated? I typically prepare my meals for the week…

    • This can be made ahead of time, but the zucchini may dilute the flavor a bit because of the moisture it releases. If you’re going to make a zucchini soup ahead of time, just plan to add a little more seasoning when you’re reheating.

  30. I just made this tonight (first ever recipe with my spiralizer!) and it was amazing, thank you :)

  31. Just made this – wonderful added handful of cooked quinoa !!!

  32. This is definitely going into my lunch rotation! I Had no idea what to do with the “veggetti” I received! I didn’t add vinegar or red peper flakes, but I did add siracha and toasted sesame seeds. Tastes like my favorite stir fry in soup form! thanks :)

  33. My spiralizer and your cookbook both arrived in the mail yesterday. This was the first thing I made. It is unbelievably good. It reminds me of chicken pho. I’m a Weight Watchers member and I’ve calculated a huge bowl of this soup at only 3 smart points (I did cut back to only 1 tsp. of oil). Thank you for my new favorite soup!

  34. Delicious! Seriously, my husband is very impressed! The only thing I would add would be a squirt of fresh lime. Thanks, it’s perfect for this snow day!

  35. This was incredible. I didn’t have the seaweed, but I loved it anyway. Thank you!

  36. Wow! I tried this recipe tonight and it was absolutely amazing and SO SO easy!! Only thing would be to maybe make more broth as I noticed with these proportions I didn’t have much broth left….but otherwise, SO delicious! thank you for this

  37. Delish! ! Didn’t have the seaweed and added cilantro at the end. May add a little leftover roast chicken to the leftovers and call it dinner!

  38. I just made this for lunch and it is delicious! Thank you!

  39. OMG, this is soooo delish! I prepared two bowls, but since my hubby was napping, I ate his too!

  40. Made this tonight and it was fabulous – no modifications needed… well, only slight. I like hot, so I upped the red pepper to 1 1/2 teaspoons.

    Such rich flavor and so easy!! This finds a solid spot on my ‘make often’ list.

    Thank you!

  41. Thank you- this recipe was truly delicious. I’ve never made such a rich noodle dish before and it was so easy, too, thank you!


  1. Grapefruit says:


    Ginger Scallion & Egg Drop Zucchini Noodle Bowl | Inspiralized

  2. […] event? Eh, maybe for lunch. There are a few exceptions of course, like a solid chicken noodle or an egg drop. Another exception? This tortilla soup with zucchini noodles. Oh my, it’s so filling and […]

  3. […] on the blog: the Ginger Scallion Noodle Bowl. I loved it so much that I’ve made a few similar renditions on […]

  4. […] Ginger Scallion & Egg Drop Zucchini Noodle Soup: This was my attempt at fusing a classic takeout favorite (egg drop soup) with the mouth-watering flavors of Momofuku’s ginger scallion noodle bowl. It’s the most comforting, filling and tasty bowl of soup you’ll ever eat — plus, it’s light on the hips and fills your kitchen with the gorgeous smells of cooked ginger. […]

  5. […] Egg drop soup is een Chinees gerecht waarbij eieren door hete kippenbouillon worden geklutst. Deze versie bevat uiteraard geen kippen- maar groentebouillon en de ramen noodles zijn vervangen door de courgette versie. Pittig, gezond en lekker! Het recept is op basis van deze. […]

  6. […] Print Ginger zucchini noodle egg drop soup Author: Sarah Menanix (Inspired by Inspiralized) Prep time:  10 mins Cook time:  15 mins Total time:  25 mins […]

  7. […] week, I buy scallions at the farmer’s market. Every week, I think I’m going to make my ginger scallion egg drop soup (I’ve been really craving it for a while.) For whatever reason, I never get around to it and […]

  8. […] Inspired by Inspiralized (which is an awesome site you should check out if you have a […]

  9. […] I slightly modified this recipe (I omitted seaweed, basically), but you can follow along here. […]

  10. […] 11. Ginger Scallion & Egg Drop Zucchini Noodle Bowl […]

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