Egg Drop Soup with Zoodles

Egg Drop Soup with Zucchini Noodles (Zoodles) and Shitake Mushrooms in a delicious Ginger Scallion Broth

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A light, healthy, flavorful soup with Zoodles and Shiitake Mushrooms


  • 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
  • 12 tsp. soy sauce
  • 12 tsp. rice vinegar
  • 1/8 tsp. red pepper flakes (or more to taste)
  • 2 eggs, lightly beaten
  • Sesame oil for garnish
  • Chopped cilantro for garnish


  1. 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.
  2. In soup pot combine chicken broth, smashed scallions and ginger. Simmer, covered, for about 15 minutes for flavors to combine.
  3. Strain or remove scallions and ginger from broth.
  4. Lightly beat eggs in bowl, pour them into the broth in a slow stream while stirring with spoon to create the egg “ribbons”.
  5. 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.
  6. 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.
  7. Garnish each bowl of soup with a drizzle of sesame oil and chopped cilantro.