Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

dairy freevegetarian
Spicy Ginger Scallion Egg Drop Soup with Zoodles

This simple egg drop and ginger scallion soup with zucchini noodles is packed with umami flavor, thanks to soy sauce, plenty of ginger, and a spicy kick from the red pepper flakes. Wispy eggs and lots of crunchy scallions top off the bowl! 

Spicy Ginger Scallion Egg Drop Soup with Zoodles

Spicy Ginger Scallion & Egg Drop Zucchini Noodle Soup

This soup combines two great Asian soups into one: egg drop soup and the ginger scallion noodle bowl. Egg drop soup is a Chinese soup made with wispy eggs in a simmering chicken broth (I’ve used vegetable broth here to make a vegetarian version.)  Ginger scallion noodle bowl is a spicy noodle soup that’s packed with crunchy scallions and lots of ginger, for an immunity boosting meal that’s full of umami flavor. I’ve combined the two for a super flavorful noodle bowl, using spiralized zucchini!

Both of these soups are great for cold temperatures, when you want something to warm you up and fight off a cold. So curl up with a good book and sip on this soup! It’s made in one pot for easy cleanup and comes together quickly after some simple preparation.

Spicy Ginger Scallion Egg Drop Soup with Zoodles

If you want to use other spiralized vegetables, try kohlrabi, turnip, daikon radish, or carrot. All of those veggie noodles will work well here too, so you can eat seasonally and still enjoy this noodle soup.

If you’re not a vegetarian, swap in the vegetable broth for chicken broth for more robust flavor – and try adding some shredded chicken for extra protein. The zucchini noodles absorb the flavor of the broth and make this dish extra delicious.

This recipe is also Whole30 friendly if you substitute gluten-free tamari or coconut aminos for the soy sauce, and it is keto friendly, Paleo, and vegetarian.

How to meal prep this soup
  • If you’d like to meal prep this soup, I suggest preparing just the broth ahead of time. When it’s time to heat and eat, bring the soup to a simmer, whisk in the eggs, and then add the zucchini noodles and scallions and let cook for 3 more minutes to soften the noodles.

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Recipe & Nutritional Information

Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 bunch scallions sliced, white and green parts separated
  • 1 large garlic clove
  • 1/4-1/2 teaspoon red pepper flakes depends on how spicy you like it
  • 1.5 tablespoons minced ginger
  • 1 tablespoon sherry vinegar
  • 2 tablespoons soy sauce low sodium
  • 4 cups vegetable broth
  • 1 cup water
  • 2 medium eggs beaten
  • 1 medium zucchini Blade D, noodles trimmed
  • freshly ground black pepper

Instructions

  • Heat the oil in a large saucepan over medium-high heat. Once oil is shimmering, add in the white parts of the scallions, garlic, red pepper flakes, and ginger and cook for 3 minutes or until scallions begin to soften.
  • Add the sherry vinegar, soy sauce, vegetable broth and water. Bring to a boil.
  • Once broth boils, reduce to medium and slowly pour in the egg while stirring the broth to create egg wisps.
  • Add in the zucchini noodles, remaining green parts of the scallions and let cook for 2-3 minutes more until zucchini softens to al dente. Divide the soup into two bowls, season with black pepper and serve.

Spicy Ginger Scallion and Egg Drop Soup with Zucchini Noodles

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97 comments

Dina says:
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!
Meaghan says:
Thank you so much for this wonderful comment, Dina. Welcome to the family!
Anonymous says:
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!
sarahc says:
This was incredible. I didn't have the seaweed, but I loved it anyway. Thank you!
Serena says:
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
Connieb says:
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!
Janet says:
I just made this for lunch and it is delicious! Thank you!
Dana says:
OMG, this is soooo delish! I prepared two bowls, but since my hubby was napping, I ate his too!
gwen says:
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!
Meaghan says:
Thank you for sharing, Gwen! We're so glad you enjoyed the dish!
Alison says:
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!
Foula says:
How do I know which blade for my spiralizer is blade C?
Meaghan says:
Are you spiralizing with the Inspiralizer? If not, we do not have a guide for other spiralizer blades. We just suggest experimenting to see which blades match best with the blades found on the Inspiralizer! If you have the Inspiralizer, blade C will be marked with the letter "C" on your green knob!
Courtney says:
I LOVE this soup! Of course, mine never looks as delicious or photogenic as yours but it is still SO yummy! I have made it several times and sometimes I'll leave out the scallions or add fresh mushrooms, it usually depends on what I have on hand when I begin craving this soup. I bought seaweed just for this recipe and I love the flavor it adds to the dish; my family.... not so much. I fixed this for my mom and sister one night and they downright refused to try it. Now, I say their loss because there's always enough for my lunch the next day! :D If possible, I think this soup is even better reheated! Thanks for this recipe!
Bethany says:
This is made using the Inspiralizer Blade C linguini blade? They look even thinner than my spaghetti noodles using Blade D.
Jessica says:
What did you use for seaweed? Sheets of nori or like a seaweed noodle?!
Tricia says:
This was amazing and so easy to make! Thank you, Ali!
Morgan says:
I can't even handle how much I loved this! I made it for a solo dinner during the week and I will 110% be making it again! I used chicken broth instead of the veggie (I had chicken broth on-hand) and I think that was the only substitution I made! I was astonished that it came together & became so flavorful so quickly! I also used half of one of the seaweed snack packs that I purchased from Costco (seaweed strips with sliced almonds & sesame seeds) and they were a wonderful addition. Thanks for the great recipe!
Giah says:
I'll be making this tonight, any idea how fresh spinach leaves would add or subtract to the taste? I forgot the seaweed and I refuse to back out! I can't wait, it looks so delicious!
Karen says:
No sherry vinegar, can i use rice vinegar as substitute?
Anonymous says:
Yes! It is I used citrus rice vinegar
Shawn says:
I like this soup, did not use seaweed. Champagne vinegar since I did not have sherry vinegar. Wanting to add mushrooms. Anyone try adding them? Or anything else?
Carly Glazer says:
Hi Shawn! Mushrooms sound like a great addition!
Michelle says:
This recipe looks so yummy, I cannot wait to make it! One question - a lot of the previous comments reference using nori, but I do not see nori listed in the ingredients list or in the recipe instructions. Am I missing something? I love nori, but how much, and when do I add it?
Carly Glazer says:
Hi Michelle! This post was an update to one of our favorite recipes, so the nori was taken out to make sure that these were all regular pantry ingredients!
Anonymous says:
I love this soup!! I just added half a jicama that I spiralized on the smaller setting and it really added a nice texture!
Carly Glazer says:
Ooh sounds delicious!
Angela says:
Can you point me in the direction of the nutritional values please. TY.
Meaghan says:
Hi Angela! Thank you for asking. Unfortunately, we do not have nutritional information for this particular recipe at the moment. If we add that information to this post I'll be sure to update you!
regs says:
I'm a noodle lover, it really feeds my soul. Thanks for sharing your recipe.
Meaghan says:
Of course!! We love hearing that.
Meaghan says:
Of course! We're here for you!

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