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Zucchini Noodle Egg Drop Soup

A Summer-Ready (Spiralized Zucchini!) Spin on a Chinese Classic

This is an excerpt from a post written by Sarah Menanix, who blogs at Snixy Kitchen and is part of POPSUGAR Select Food.

Zoodles — oodles and oodles of zoodles! You know what's got me so fired up over here? We grew a zucchini. So what did we do with our prized zucchini? We spiralized it into zucchini noodles, of course. ZOODLES!

If you don't have a spiralizer already, what are you waiting for? Things get a lot tastier and a lot healthier when you turn your veggies into noodles. We use our spiralizer for anything from sweet potatoes to butternut squash to zucchini. In this zucchini noodle egg drop soup, zucchini noodles act like ramen, adding a textural bite, without leaving you feeling bloated. Zucchini noodles for the win.

Lately, whenever we have guests coming for dinner, I add this zucchini noodle egg drop soup to the menu. It comes together superfast, but it has many dimensions: savory mushrooms in a lightly salted broth, thickness from the cracked eggs, freshness from the green onions, slurp-worthy zucchini noodles, and a spicy kick from the ginger infused throughout.

We're in the SF Bay Area, where the weather only fluctuates about five degrees year-round. Lucky for us, this means it's always soup weather, especially since we've been having a few spurts of cold weather this Summer. If it's too hot for soup where you're at, serve this zucchini noodle soup just below room temperature for a light and refreshing meal. There's no better way to use up your Summer zucchini.

Before we get to the recipe for this soup, here's a step-by-step tutorial for using a spiralizer to cut zucchini noodles.
Spiralized Zucchini Noodle Tutorial:

  1. To pick a zucchini that is perfect for spiralizing, check the size and the straightness. It's best to use zucchini that's at least 11/2 inches in diameter. I aim for medium zucchini. The spiralizer leaves a small core that isn't cut, so small zucchini won't produce as many noodles. Likewise, if you use a zucchini that is too large, the very center where the seeds are will produce mushy noodles that fall apart easily. Finally, you want a zucchini that's as straight as possible, or else when you feed it through the spiralizer, you'll end up with a lot of "half-moon" pieces (these are tasty, but not as noodle-like).
  2. Cut the ends off of your zucchini, then using very straight cuts, cut your zucchini crosswise into 3- or 4-inch-long pieces.
  3. Put the small noodle blade in place (Blade C). Make sure your spiralizer is suctioned down to the table, and set a plate or cutting board on the end to catch your noodles.
  4. Carefully place the very center of one end of the zucchini on the metal core of the cutter panel of the spiralizer, then slide the spiked holder into the center of the opposite end of the zucchini.
  5. Simultaneously lightly press the side handle forward, while spinning the back handle. Watch your zucchini noodles come out the other side with ease! I prefer to pause and cut my noodles every 12-15 inches so they don't get too tangled.
  6. Repeat until you've used up all of your zucchini pieces, saving the core for another use.
  7. To cook zucchini noodles, I prefer to toss them with whatever sauce in a sauté pan for about 2 minutes, or just throw them in my soup and cook for about 1-2 minutes until tender (they cook really quickly).

Ginger Zucchini Noodle Egg Drop Soup

Serves 4-6

4 medium to large zucchini
2 tablespoons extravirgin olive oil
2 tablespoons minced ginger
5 cups sliced shiitake mushrooms
8 cups vegetable broth, divided
2 cups plus 1 tablespoon water, divided
1/2 teaspoon red pepper flakes
5 tablespoons low-sodium tamari sauce or soy sauce
2 cups thinly sliced scallions, divided
4 large eggs, beaten
3 tablespoons cornstarch
Salt and pepper, to taste


  1. Prepare the zucchini noodles with a spiralizer using the step-by-step guide above.
  2. In a large pot, heat the olive oil over medium-high heat.
  3. Add the minced ginger and cook, stirring, for 2 minutes.
  4. Add the shiitake mushrooms and a tablespoon of water, and cook until the mushrooms begin to sweat.
  5. Add 7 cups of the vegetable broth, the remaining water, the red pepper flakes, tamari sauce, and 1 1/2 cups of the chopped scallions. Bring to a boil, stirring occasionally.
  6. Meanwhile, mix the remaining cup of vegetable broth with the cornstarch and whisk until completely smooth.
  7. While stirring the soup, slowly pour in the beaten eggs in a thin stream. Continue stirring until all of the egg is incorporated.
  8. Slowly pour the cornstarch mixture into the soup and cook for about 4-5 minutes to thicken.
  9. Season to taste with salt and pepper (usually I add just a bit of pepper, but as long as I'm using a full-sodium vegetable broth, I don't need any extra salt).
  10. Add the spiralized zucchini noodles to the pot and cook, stirring, for about 2 minutes, or until the noodles are just soft and flexible (remember, they'll continue cooking in your bowl!).
  11. Serve topped with the remaining scallions.

For the full post, head on over to Snixy Kitchen.

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