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.
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
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.
Add the sherry vinegar, soy sauce, vegetable broth, and water. Bring to a boil.
Once the broth boils, reduce to medium and slowly pour in the egg while stirring the broth to create egg wisps
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
Directions
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.
Add the sherry vinegar, soy sauce, vegetable broth, and water. Bring to a boil.
Once the broth boils, reduce to medium and slowly pour in the egg while stirring the broth to create egg wisps
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.
