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.
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).
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.
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!
- 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)
- 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.
- Add in the red pepper flakes, sherry vinegar, soy sauce, vegetable broth and water. Bring to a boil.
- Once broth boils, add in the seaweed. Then, slowly add in the egg while stirring the broth.
- Add in the zucchini noodles, scallions, season with pepper, and cook noodles for about 2 minutes.
- Plate into a bowl and enjoy!