Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

Nutrition Notes

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 1/2 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

Preparation

1. 1

   Step 1

   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.
2. 2

   Step 2

   Add the sherry vinegar, soy sauce, vegetable broth and water. Bring to a boil.
3. 3

   Step 3

   Once broth boils, reduce to medium and slowly pour in the egg while stirring the broth to create egg wisps.
4. 4

   Step 4

   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.

5. Bon appetit!