Keto Ginger Scallion & Egg Drop Zucchini Noodle Soup


This is one of our favorites soups to have, soon you'll know why, get ready to make this insanely tasty Keto Ginger Scallion & Egg Drop Zucchini Noodle Soup. 

If you are a noodle soup lover than this recipe is definitely a must! It is simple yet delicious, perfect to impress the whole family, just make sure to make enough for everyone! Keep in mind this soup is so comforting it's also perfect for those days when you feel under the weather. 

AuthorMiva
RatingDifficultyBeginner

This is one of our favorites soups to have, soon you'll know why, get ready to make this insanely tasty Keto Ginger Scallion & Egg Drop Zucchini Noodle Soup

Keto Ginger Scallion & Egg Drop Zucchini Noodle Soup

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 cup water
 2 eggs, beaten
 2 Zucchinis spiraled
 4 cups Vegetable or chicken broth
 2 tbsp Soy Sauce
 1 tbsp Cherry vinegar
 ½ tbsp minced ginger
 ¼ tsp red pepper flakes
 1 garlic clove
 1 bunch scallions, sliced, white and green parts separated
 1 tbsp Olive Oil
 Salt & Pepper To Taste

1

Heat the oil in a large saucepan over medium-high heat. Once the 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

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

3

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

4

Add in the zucchini noodles, remaining green parts of the scallions, and let cook for 3 Minutes more until zucchini softens to al dente. Divide the soup into two bowls, season with black pepper and serve.

Ingredients

 1 cup water
 2 eggs, beaten
 2 Zucchinis spiraled
 4 cups Vegetable or chicken broth
 2 tbsp Soy Sauce
 1 tbsp Cherry vinegar
 ½ tbsp minced ginger
 ¼ tsp red pepper flakes
 1 garlic clove
 1 bunch scallions, sliced, white and green parts separated
 1 tbsp Olive Oil
 Salt & Pepper To Taste

Directions

1

Heat the oil in a large saucepan over medium-high heat. Once the 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

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

3

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

4

Add in the zucchini noodles, remaining green parts of the scallions, and let cook for 3 Minutes more until zucchini softens to al dente. Divide the soup into two bowls, season with black pepper and serve.

Keto Ginger Scallion & Egg Drop Zucchini Noodle Soup

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