Ginger zucchini noodle egg drop soup
Snixy Kitchen recipe - Gluten-free
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 1/2 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
- 1
Prepare the zucchini noodles with a spiralizer using the step-by-step guide above.
- 2
In a large pot, heat the olive oil over medium-high heat.
- 3
Add the minced ginger and cook, stirring, for 2 minutes.
- 4
Add the shiitake mushrooms and a tablespoon of water and cook until the mushrooms begin to sweat.
- 5
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.
- 6
Meanwhile, mix the remaining cup of vegetable broth with the corn starch and whisk until completely smooth.
- 7
While stirring the soup, slowly pour in the beaten eggs in a thin stream. Continue stirring until all of the egg is incorporated.
- 8
Slowly pour the corn starch mixture into the soup and cook for about 4-5 minutes to thicken.
- 9
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).
- 10
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!).
- 11
Serve topped with the remaining scallions.