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 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.
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