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Ginger zucchini noodle egg drop soup

Sarah Menanix
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

Ginger

2 cups

Scallions

5 cups

Shiitake mushrooms

4

Zucchini, medium to large

4

Eggs, large

8 cups

Vegetable broth

5 tbsp

Tamari sauce or soy sauce, low-sodium

3 tbsp

Corn starch

1/2 tsp

Red pepper flakes

1

Salt & pepper

2 tbsp

Olive oil, extra virgin

2 1/16 cups

Water