Last month I made a lot of soups. A lot! And one of them I loved was this ginger scallion Egg Drop Soup with Zoodles (zucchini noodles) and shiitake mushrooms.
The first time I made this soup, I tried a recipe from Epicurious which used a chicken breast. I loved the technique of smashing the scallions to simmer in the broth to flavor it. I’ve never thought to do that before. The soup was delicious but I felt something was missing. Good but not perfect. A little too bland for what I wanted. The second time I made it I decided to try it with some veggies instead of chicken but still get a faint chicken flavor from the broth. It was just what I was looking for. Light, deliciously flavored ginger scallion chicken broth with shiitake mushrooms and spiral sliced zucchini, commonly known nowadays as “Zoodles”. I added some soy sauce, rice vinegar and red pepper flakes (you could use Sriracha) to give the broth a little more zing.
(Some) INGREDIENTS FOR EGG DROP SOUP WITH ZOODLES:
I say some ingredients, because you might have wondered where the soy sauce and rice vinegar is in the picture? Or maybe you’re like me and didn’t even notice I forgot it! I also forgot the sesame oil and cilantro that I garnished it with. Oh well, you get the idea. And I think it’s a pretty picture so I added it. Remember what we’ve been told…nobody’s perfect.
Since I used chicken broth I don’t know how the soup would taste using vegetable broth but I’m sure it would be just fine if you want a vegetarian version (assuming you eat eggs!). I decided to simmer the broth with the scallions and ginger just like the Epicurious recipe to infuse the flavor into the broth, then swirled in the eggs to get the familiar egg drop soup egg ribbons. Once I had the egg ribbons, I added the mushrooms to simmer in the broth and soften. I added the zucchini noodles at the very end to soften them just a bit. I use a Spiralizer to make my zoodles (which I love) but you could use a mandolin or slice them by hand. I garnished my soup with a drizzle of sesame oil, yummmmmm, and a bit of cilantro because I had some, but it’s not necessary if you don’t have any or don’t like it.
This Egg Drop Soup with Zoodles and shiitake mushrooms is a fantastic, light and healthy soup full of flavor. I hope you’ll give it a try. If you do, please come back and tell me how you liked it, or how you changed it up to your liking. I love to hear back from my readers.
- 6 C. chicken broth
- 6 scallions
- Big chunk of fresh ginger (about 3 inches), peeled, chopped
- 8 oz. shiitake mushrooms, sliced
- 1 zucchini, sliced into noodles
- 1-2 tsp. soy sauce
- 1-2 tsp. rice vinegar
- ⅛ tsp. red pepper flakes (or more to taste)
- 2 eggs, lightly beaten
- Sesame oil for garnish
- Chopped cilantro for garnish
- With the back of a knife or mallet, smash 3 scallions and cut into about 3 pieces each. Slice the remaining 3 scallions and set aside.
- In soup pot combine chicken broth, smashed scallions and ginger. Simmer, covered, for about 15 minutes for flavors to combine.
- Strain or remove scallions and ginger from broth.
- Lightly beat eggs in bowl, pour them into the broth in a slow stream while stirring with spoon to create the egg "ribbons".
- Add soy sauce, rice vinegar and red pepper flakes. You could probably add them while the broth is simmering, I just added it afterwards. Also, taste the broth and adjust seasonings if you need to. If your chicken broth is a little bland you will probably want to add more seasoning.
- Add shiitake mushrooms and let it simmer a few minutes to soften them, then add zucchini noodles, reserved sliced scallions and simmer a minute more.
- Garnish each bowl of soup with a drizzle of sesame oil and chopped cilantro.
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