Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl
Try this Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl recipe, or contribute your own.
Try this Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl recipe, or contribute your own.
- 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
Step-by-step
- 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!
Broth swirls with golden ribbons of cooked egg while aromatic ginger and sharp sherry vinegar provide a pungent counterweight to briny seaweed. Achieving the proper texture in quick-cooking vegetable noodles presents a distinct challenge because high water content causes them to turn mushy rapidly when exposed to prolonged heat. Overcooked squash releases excess moisture, diluting the concentrated soy and broth reduction.
Visual cues serve as the primary indicator for doneness when dealing with delicate spiralized vegetables. Zucchini strips require no more than two minutes of contact with simmering liquid to lose their raw crunch while retaining structural integrity. Stirring the boiling broth in a circular motion before pouring in the beaten egg creates fine, silky strands rather than large clumps. Adding dried seaweed directly to the boiling liquid rehydrates the fronds instantly without requiring a separate soaking step.
Substituting rice vinegar for sherry vinegar shifts the acid profile, though you should decrease the quantity by twenty percent due to sharper acetic acidity. Fresh ginger must be minced finely rather than grated into a paste to prevent cloudy sediment from muddying the clear vegetable broth.
