Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl
Try this Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
pescatarian
- 1/2 cup water
- 1 large egg beaten
- 1/4 tsp red pepper flakes
- 2 cups vegetable broth
- 1 tbsp minced ginger
- 1/2 large zucchini blade c
- 3/4 tbsp extra virgin olive oil
- 3 tbsp dried seaweed
- 1/2 cup chopped scallions
- 2 tsp sherry vinegar
- 1 tbsp low-sodium soy sauce
- pepper to taste (from a peppercorn grinder)
- Carbohydrate 8.28954581458664 g
- Cholesterol 211.5 mg
- Fat 9.8713571875913 g
- Fiber 0.239650002126968 g
- Protein 7.87792131271021 g
- Saturated Fat 2.23209887502471 g
- Serving Size 1 1 Serving (673g)
- Sodium 1958.25388750332 mg
- Sugar 8.04989581245968 g
- Trans Fat 0.983572312529093 g
- Calories 153 calories
Place a large saucepan over medium heat and add in the oil. Once oil heats, add in the ginger and cook for about 1 minute.Add in the red pepper flakes, sherry vinegar, soy sauce, vegetable broth and water. Bring to a boil.Once broth boils, add in the seaweed. Then, slowly add in the egg while stirring the broth.Add in the zucchini noodles, scallions, season with pepper, and cook noodles for about 2 minutes.Plate into a bowl and enjoy!
