Ginger zucchini noodle egg drop soup
yields: 4 -6 servings
Recipe for a quick ginger zucchini noodle egg drop soup with mushrooms, ginger, scallions, and oodles of slurp-worthy zucchini noodles.
Ingredients
- 4 medium to large zucchini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced ginger
- 5 cups shiitake mushrooms, sliced
- 8 cups vegetable broth, divided
- 2 cups, plus 1 tablespoon water, divided
- ½ teaspoons red pepper flakes
- 5 tablespoons low-sodium tamari sauce or soy sauce
- 2 cups thinly sliced scallions, divided
- 4 large eggs, beaten
- 3 tablespoons cornstarch
- Salt & pepper to taste
INSTRUCTIONS
- Prepare the zucchini noodles with a spiralizer using the step-by-step guide above.
- In a large pot, heat the olive oil over medium-high heat.
- Add the minced ginger and cook, stirring, for 2 minutes.
- Add the shiitake mushrooms and a tablespoon of water and cook until the mushrooms begin to sweat.
- Add 7 cups of the vegetable broth, the remaining water, the red pepper flakes, tamari sauce, and 1½ cups of the chopped scallions. Bring to a boil, stirring occasionally.
- Meanwhile, mix the remaining cup of vegetable broth with the corn starch and whisk until completely smooth.
- While stirring the soup, slowly pour in the beaten eggs in a thin stream. Continue stirring until all of the egg is incorporated.
- Slowly pour the corn starch mixture into the soup and cook for about 4-5 minutes to thicken.
- Season to taste with salt & pepper (usually I add just a bit of pepper, but as long as I'm using a full-sodium vegetable broth, I don't need any extra salt).
- Add the spiralized zucchini noodles to the pot and cook, stirring, for about 2 minutes, or until the noodles are just soft and flexible (remember, they'll continue cooking in your bowl!).
- Serve topped with the remaining scallions.
Notes
Inspired by Inspiralized
