Buy Now → Egg Drop Soup with Zoodles
A light, healthy, flavorful soup with Zoodles and Shiitake Mushrooms
Ingredients
Scale
- 6 C. chicken broth
- 6 scallions
- Big chunk of fresh ginger (about 3 inches), peeled, chopped
- 8 oz. shiitake mushrooms, sliced
- 1 zucchini, sliced into noodles
- 1–2 tsp. soy sauce
- 1–2 tsp. rice vinegar
- 1/8 tsp. red pepper flakes (or more to taste)
- 2 eggs, lightly beaten
- Sesame oil for garnish
- Chopped cilantro for garnish
Instructions
- With the back of a knife or mallet, smash 3 scallions and cut into about 3 pieces each. Slice the remaining 3 scallions and set aside.
- In soup pot combine chicken broth, smashed scallions and ginger. Simmer, covered, for about 15 minutes for flavors to combine.
- Strain or remove scallions and ginger from broth.
- Lightly beat eggs in bowl, pour them into the broth in a slow stream while stirring with spoon to create the egg “ribbons”.
- Add soy sauce, rice vinegar and red pepper flakes. You could probably add them while the broth is simmering, I just added it afterwards. Also, taste the broth and adjust seasonings if you need to. If your chicken broth is a little bland you will probably want to add more seasoning.
- Add shiitake mushrooms and let it simmer a few minutes to soften them, then add zucchini noodles, reserved sliced scallions and simmer a minute more.
- Garnish each bowl of soup with a drizzle of sesame oil and chopped cilantro.
Equipment
Buy Now → Find it online: https://www.imbored-letsgo.com/egg-drop-soup-zoodles/