Ginger zucchini noodle egg drop soup


Dinner tonight, January 5, 2015
First time using a spirializer, and its just amazing - just delicious soup, defiantly one I would serve for guest.
4 servings
  • 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 tamarin sauce or soy sauce
  • 2 cups thinly sliced scallions, divided
  • 4 large eggs, beaten
  • 3 tablespoons cornstarch
  • Salt & pepper to taste
1) Prepare the zucchini noodles with a spiralizer
2) In a large pot, heat the olive oil over medium-high heat. Add the minced ginger and cook, stirring, for 2 minutes.
3) Add the shiitake mushrooms and a tablespoon of water and cook until the mushrooms begin to sweat
4) 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.
5) 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
6) Slowly pour the corn starch mixture into the soup and cook for about 4-5 minutes to thicken. Season to taste with salt & pepper
7) Add the spiralized zucchini noodles to the pot and cook, stirring, for about 2 minutes, or until the noodles are just soft and flexible. Serve topped with the remaining scallions.

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