Soup

Spicy egg drop zoodle soup is for Soup.

Spicy egg drop zoodle soup takes 10 minutes to prepare.

Spicy egg drop zoodle soup takes 15 minutes to cook.

Spicy egg drop zoodle soup makes 2 servings.

The ingredients for Spicy egg drop zoodle soup are:

1 T oil (I use sesame for this)
1 T fresh ginger, minced
1/4 t red pepper flakes
1/2 sheet Nori (or 3T dried seaweed)
1/2 T vinegar (mirin if you have it, but any will do, incl. balsamic)
1 T low sodium soy sauce
2 C vegetable broth
1/2 c water
1 large Egg, beaten
1 med zucchini, spiralized into zoodles
1/2 c chopped Scallions
1/4 t salt substitute (potassium chloride) optional
Ground pepper to taste, optional

Here is how you make Spicy egg drop zoodle soup:

Heat the oil and cook the ginger about a minute. Add the red pepper flakes, seaweed, vinegar, soy sauce, vegetable broth, and water. Bring to a boil and then lower to a simmer. Slowly pour in the egg, stirring slowly to make threads (it tastes the same no matter what shape the egg takes.) Add the zoodles and scallions and cook for at least two minutes to soften the zoodles. If you wish, add salt and pepper. The calculations are based on 1/4 t salt substitute. Divide into two bowls and serve, with chop sticks for fun, if you like. Serving Size: Makes two generous portionsNumber of Servings: 2Recipe submitted by SparkPeople user CASEYTALK.

The nutritional information for Spicy egg drop zoodle soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 128.4

• Total Fat: 5.5 g
• Cholesterol: 93.0 mg
• Sodium: 1,062.7 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 4.8 g
• Protein: 11.3 g

Spicy egg drop zoodle soup is Asian cuisine.

The dietary needs meet for Spicy egg drop zoodle soup is Vegetarian