This simple egg drop and ginger scallion soup with zucchini noodles is packed with umami flavor, thanks to soy sauce, plenty of ginger, and a spicy kick from the red pepper flakes. Wispy eggs and lots of crunchy scallions top off the bowl!
This soup combines two great Asian soups into one: egg drop soup and the ginger scallion noodle bowl. Egg drop soup is a Chinese soup made with wispy eggs in a simmering chicken broth (I’ve used vegetable broth here to make a vegetarian version.) Ginger scallion noodle bowl is a spicy noodle soup that’s packed with crunchy scallions and lots of ginger, for an immunity boosting meal that’s full of umami flavor. I’ve combined the two for a super flavorful noodle bowl, using spiralized zucchini!
Both of these soups are great for cold temperatures, when you want something to warm you up and fight off a cold. So curl up with a good book and sip on this soup! It’s made in one pot for easy cleanup and comes together quickly after some simple preparation.
If you want to use other spiralized vegetables, try kohlrabi, turnip, daikon radish, or carrot. All of those veggie noodles will work well here too, so you can eat seasonally and still enjoy this noodle soup.
If you’re not a vegetarian, swap in the vegetable broth for chicken broth for more robust flavor – and try adding some shredded chicken for extra protein. The zucchini noodles absorb the flavor of the broth and make this dish extra delicious.
This recipe is also Whole30 friendly if you substitute gluten-free tamari or coconut aminos for the soy sauce, and it is keto friendly, Paleo, and vegetarian.
If you’d like to meal prep this soup, I suggest preparing just the broth ahead of time. When it’s time to heat and eat, bring the soup to a simmer, whisk in the eggs, and then add the zucchini noodles and scallions and let cook for 3 more minutes to soften the noodles.
Heat the oil in a large saucepan over medium-high heat. Once 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 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 2-3 minutes more until zucchini softens to al dente. Divide the soup into two bowls, season with black pepper and serve.
That really looks divine. I'm not sure that I could get any of my kiddos to eat but...you never know. Love the green!
Thank you so much, Melanie! It may be hard for kids to eat, but if you cut the noodles into smaller strands, they might love it!
this is a great idea!! momofuku is awesome. i need to make this for my gluten free man!
This chillier weather has me craving big bowls of comfort like this!! I'm currently literally drooling at the sound of that broth!
This is awesome, and except for the seaweed, the ingredients are things I always have on hand, so a great pantry/last minute dish!
I have a question- what spirulizer do you use?
This is autumnal nourishment...in a bowl....and me with a humongous grin of warm satisfaction...This IS Paleo comfort food!! One of your BEST offerings thus far....Your photographic prowess simply gets better and better by the way....Loving this!...Merci bien!
Amazing pictures! I am so glad I found your blog. Momofuku is on my NYC to do list for sure, I have heard so many great things about their pork buns and now their noodle soup! Egg drop soup is my favorite soup in the whole entire world. I have yet to try making it myself!
Ah this comment made my day! Definitely go to Momofuku and I'm so glad you're an egg drop soup lover - if you are, add in an extra beaten egg :) Thanks for commenting!
That's so true! Ginger is a great superfood. Glad you like the recipe!
I am trying to come up with a soup for an office party tomorrow. I was thinking of this one, but would it be ok, to put it in a crock pot and on warm for several hours? Will the "noodles" get too soggy? Thanks for all your hard work! You are an in-spiral-tion!
Kelsey - unfortunately, the noodles will become soggy! You can make this soup and add the noodles afterwards!
Lovely ! What kind of seaweed did you use for this soup?
Heather - I used dried wakame!
This is a great meal to make for 5:2 fasting days, thank you. My husband even loved it!
Delicious! spicier than expected though. Added bean sprouts and doubled the recipe so we'd have some for lunch later as well. Only question is when do you add the scallions?
With the zucchini noodles! Sorry, I've made that adjustment.
Pinned it, made it, loved it! Great soup to try out my new Paderno Spirializer. I didn't have the dried seaweed (couldn't find it actually) but it still turned out great! Quick, easy, & tasty!
So happy to hear that you tried it out and liked it!!
This is delicious and perfect for a today's very rainy weather. I didn't have the seaweed so I just left it out. I just discovered your site and have been following. I love, love my spirilizer. My daughter teases me because I've been using it so much with the abundance of summer zucchini.
i enjoyed the recipe. i added sesame oil. i think your recipe would be easier to follow if you listed the ingredients in the order they are used.
It looks soo goood! But question, how many servings does this dish and your other zucchini noodle dishes make? Because I want to make this for my 4 other roommates! I love egg drop soup and zucchini so this will be so great!
I'm loving these recipes! I just purchased a spiralizer and was looking for some inspiration! THANK YOU! One question: many of the recipes (including this one) show "1 serving." Is that correct? 2 cups of stock, etc., for one? Thank you!
LOVED this thank you! So delicious and healthy, but also impressive looking! It's deceptively simple but flavorful, which I always love. (I did add a splash of sesame oil with the canola as well as some lemon juice and siracha on top, yum) Thanks again! PS I just saw that this original post is from 2013, but I recently found the recipe and made it tonight so... delayed appreciation! Woo! Have a great weekend.
this was delicious!! great recipe I think next time I make it I will throw some shitake mushrooms in it! YUMMMMM!
I wonder if Egg Beaters can be substituted for the egg? Anyone try?
Egg beaters aren't as fresh as eggs! I suggest eggs!
I just received a spiralizer for Christmas and I made this soup tonight for my boyfriend and I. Delicious!! Thanks for the amazing recipes.
It's so difficult to find a recipe this simple and fast that I love so much! Thank you so much for this amazing and healthy recipe!!
I just received my inspiralizer in the mail yesterday and this was the first recipe I made, and I added mushrooms to it. Incredible!!! My husband loved it and said he could eat it every day. My kids, who have grown up vegetarian, liked it except for the seaweed (but they hate seaweed in any recipe I make). Now on to Pad Thai today... Thank you so much! LOVE your website and your What I Ate Today videos.
Just made it with what I had (shrimp, seafood stock, no egg) and it was delicious. My first thing with my Christmas spiralizer. Thank you!
We're so happy to hear this, Liz!! Great job!
I got a spiralizer for Christmas, and I've made this soup, it was so tasty!! I've never made egg drop soup before, and I substituted red wine vinegar for sherry vinegar, and I didn't have seaweed. It was still delicious! Wholesome and spicy and nutritious. I'd normally go for Udon noodles, but the courgetti spaghetti (that's English for zucchini noodles) was awesome in it, a little bit crunchy and fresh tasting. :D Thanks for posting so many tasty recipes!
This can be made ahead of time, but the zucchini may dilute the flavor a bit because of the moisture it releases. If you're going to make a zucchini soup ahead of time, just plan to add a little more seasoning when you're reheating.
Just made this - wonderful added handful of cooked quinoa !!!
My spiralizer and your cookbook both arrived in the mail yesterday. This was the first thing I made. It is unbelievably good. It reminds me of chicken pho. I'm a Weight Watchers member and I've calculated a huge bowl of this soup at only 3 smart points (I did cut back to only 1 tsp. of oil). Thank you for my new favorite soup!
Thank you so much for this wonderful comment, Dina. Welcome to the family!
Delicious! Seriously, my husband is very impressed! The only thing I would add would be a squirt of fresh lime. Thanks, it's perfect for this snow day!
This was incredible. I didn't have the seaweed, but I loved it anyway. Thank you!
Delish! ! Didn't have the seaweed and added cilantro at the end. May add a little leftover roast chicken to the leftovers and call it dinner!
I just made this for lunch and it is delicious! Thank you!
OMG, this is soooo delish! I prepared two bowls, but since my hubby was napping, I ate his too!
Made this tonight and it was fabulous - no modifications needed... well, only slight. I like hot, so I upped the red pepper to 1 1/2 teaspoons. Such rich flavor and so easy!! This finds a solid spot on my 'make often' list. Thank you!
Thank you for sharing, Gwen! We're so glad you enjoyed the dish!
Thank you- this recipe was truly delicious. I've never made such a rich noodle dish before and it was so easy, too, thank you!
How do I know which blade for my spiralizer is blade C?
Are you spiralizing with the Inspiralizer? If not, we do not have a guide for other spiralizer blades. We just suggest experimenting to see which blades match best with the blades found on the Inspiralizer! If you have the Inspiralizer, blade C will be marked with the letter "C" on your green knob!
I LOVE this soup! Of course, mine never looks as delicious or photogenic as yours but it is still SO yummy! I have made it several times and sometimes I'll leave out the scallions or add fresh mushrooms, it usually depends on what I have on hand when I begin craving this soup. I bought seaweed just for this recipe and I love the flavor it adds to the dish; my family.... not so much. I fixed this for my mom and sister one night and they downright refused to try it. Now, I say their loss because there's always enough for my lunch the next day! :D If possible, I think this soup is even better reheated! Thanks for this recipe!
This is made using the Inspiralizer Blade C linguini blade? They look even thinner than my spaghetti noodles using Blade D.
What did you use for seaweed? Sheets of nori or like a seaweed noodle?!
This was amazing and so easy to make! Thank you, Ali!
I can't even handle how much I loved this! I made it for a solo dinner during the week and I will 110% be making it again! I used chicken broth instead of the veggie (I had chicken broth on-hand) and I think that was the only substitution I made! I was astonished that it came together & became so flavorful so quickly! I also used half of one of the seaweed snack packs that I purchased from Costco (seaweed strips with sliced almonds & sesame seeds) and they were a wonderful addition. Thanks for the great recipe!
I'll be making this tonight, any idea how fresh spinach leaves would add or subtract to the taste? I forgot the seaweed and I refuse to back out! I can't wait, it looks so delicious!
No sherry vinegar, can i use rice vinegar as substitute?
I like this soup, did not use seaweed. Champagne vinegar since I did not have sherry vinegar. Wanting to add mushrooms. Anyone try adding them? Or anything else?
Hi Shawn! Mushrooms sound like a great addition!
This recipe looks so yummy, I cannot wait to make it! One question - a lot of the previous comments reference using nori, but I do not see nori listed in the ingredients list or in the recipe instructions. Am I missing something? I love nori, but how much, and when do I add it?
Hi Michelle! This post was an update to one of our favorite recipes, so the nori was taken out to make sure that these were all regular pantry ingredients!