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Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 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.