Loaded Egg Drop Soup with Zucchini Noodles

I have a friend who calls this “Chinese food soup” because everytime I bring some into the office she thinks it smells like someone ordered chinese food.  It’s a rich flavorful soup, but that depends entirely on how you much you decide to flavor your broth.  You can decide you want it a little lighter if you’d like by adding less soy sauce or miso.  I like rich food, so I’m heavy handed 🙂

This soup is a heart one- and easy to make quickly.  Great for a weeknight side or entree, depending on your personal eating habits!

You need a spiralizer to make the noodles… but you could always use cooked regular noodles, or no noodles at all!

Recipe Inspired by Inspiralized (which is an awesome site you should check out if you have a spiralizer).

EggDropSoup

Ingredients

  • 4 C Vegetable Broth
  • 4 – 6 Small Mushrooms of Choice
  • 1/2 T Sesame Oil
  • 1 Zucchini Spiralized
  • Ginger about 1 T Grated
  • 1 T Miso Paste
  • 1 to 2 Eggs Beaten
  • 1 Green Onion
  • Red Pepper Flakes
  • Soy Sauce
  • Sriracha
  • 1 Clove Garlic Smashed/Minced/Grated

Directions

  1. Heat sesame oil over medium heat add in your ginger and garlic and stir around for about a minute or less.
  2. Add in your Vegetable Broth and bring to a simmer.  Add in your miso paste by spooning out a bit of hot broth, stirring in the miso paste and returning to the pot.
  3. Keep the soup at a low simmer.  Add in about 2 – 3 T of Soy Sauce, depending on your taste.  You can taste the broth here and bring it to the richness you desire. Careful of the sodium if you use Miso Paste and Soy Sauce without Reduced Sodium (I used reduced sodium items).
  4. Add in your sliced mushrooms and simmer for a few more minutes to let the flavors develop.
  5. Once you have flavored your soup base to your liking, bring the heat a bit higher.  Once at a low boil, slowly add your beaten adds to the pot as you quickly stir around to fluff out the eggs as they hit the broth.  Continue to add slowly until egg is integrated fully into the broth.
  6. Reduce the heat, add in some red pepper flakes and sriracha as desired for flavor.  Serve hot in a bowl, with fresh zucchini noodles and topped with green onions.

Tip: Do not add the zucchini noodles prior to serving, as they will become too soft and mushy in consistency.  (Unelss that is what you prefer).  I personally like crisp fresh noodles as I eat the soup.

EggDropSoup2

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