Ginger-Scallion Egg Drop Zucchini Noodle Soup
Today I’ve got something really special to share with you – and it involves my love of spiralizing.
If you’ve never heard of a spiralizer before, you’re in for a treat. A spiralizer – only one of the best kitchen tools ever invented – is a nifty little contraption that magically turns vegetables into noodles. Yes, noodles. Like long, gorgeous, spaghetti. Except they’re vegetables.
See? I’m telling you it’s sheer genius! You get all that is awesome about pasta, only you’re basically just eating a salad. Love it.
If haven’t already read about my love for my spiralizer in some of my own spiralized recipes, then I’m sure you’ve seen some of my spirazlied creations on Instagram and heard me talk about my good friend Ali.
Ali is the founder of Inspiralized, one of my favorite food blogs on the planet, and is without a doubt the queen of all things spiralized. Like SQ is all about quinoa, Inspiralized is all about the spiralizer and 100% dedicated to spirazlied veggies. .
I first met Ali over a year ago at a coffee shop here in NYC. It wasn’t a chance meeting, I actually emailed her because I loved her blog and just wanted to thank her for her recipes. She emailed me back that day and from there we realized we lived just across the river from each other and decided to meet up for coffee.
We chatted all things food blogging of course, and over the past year we’ve become even better friends. Supporting each other as we grow our businesses, bouncing ideas off one another and venting when we need to let out a little frustration. (I mean we’re only human, right!?)
But what makes Ali so amazing, aside from the fact that she’s a great friend, is the creativity she brings to her blog and her recipes. We’re not talking just plain old spaghetti (or should I say zoodles) and meatballs – although she does have a kick ass recipe on her site that you should try – she has reimagined the way that I, and thousands of others, look at vegetables.
She makes eating vegetables fun!
And even more exciting (and our exciting news for the day), today Ali has just released her first COOKBOOK!! And yes, it’s all about spiraizing! (check out her video to learn more!)
To help celebrate the launch, I’m bringing you one of my favorite dishes from the book. It was so hard to choose just one to make, but I settled on her Ginger Scallion Egg Drop Soup because I’ve been loving all things comfort food lately and noodle soups are one of my favorites!
Just as I imagined, the soup was sensational. Even though it only takes 15 minutes to make, I loved how much flavor she was able to pack into each bowl. From the gingery broth, the bite of the scallions and the creamy eggs, this soup was warm, rich and inviting. I didn’t want it to end!
But unlike traditional ramen bowls that tend to be heavy, over-salted and leave you with a feeling of discomfort, the inspirazlied version was clean, light and fresh. I felt healthier just looking at it!
What’s even better, Matt, who isn’t a fan of zoodles, gobbled it right up. And as I’ve said before, that’s when I know we’ve got a winner!
With one recipe down, I now have the rest of the cookbook to get through! It's hard to choose what to make next – I'm drooling over EVERYTHING – but here's just a taste of what I'm most excited to try:
- “Everything Bagel” Breakfast Buns
- Beet, Goat Cheese + Pomegranate Endive Cups
- Avocado-Lime Mason Jar Salad
- Collard Hummus Wraps with Golden Beets + Sprouts
- Arugula, Olive + Onion Sweet Potato Pizza Stacks
- Beet Superfood Bowl
- Pesto Spaghetti with Heirloom Grape Tomatoes
and so many more!!
I can't recommend this cookbook enough. If you want to purchase your copy, hop on over to Amazon! And make sure to share your pics with us using #inspiralizedcookbook!
Ginger-Scallion Egg Drop Zucchini Noodle Soup
- 3/4 tablespoons canola / coconut oil
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 teaspoons sherry vinegar
- 1 tablespoon low-sodium soy sauce or wheat-free tamari
- 2 cups vegetable broth
- 1/2 cup water
- 2 tablespoons dried seaweed ribbons
- 1 large egg lightly beaten
- 1/2 large zucchini spiralized with blade c (Ali explains this all in her book)
- 1/2 cup chopped scallions green + white parts
- Freshly ground black pepper
- Heat oil in a large saucepan over medium heat. When oil is shimmering, add the ginger and cook for 1 minute, stirring frequently. Increase the heat to high and add the red pepper flakes, sherry vinegar, soy sauce, broth and water.
- Bring the broth to a boil, then add the seaweed. Slowly pour in the egg while rapidly stirring. Add the zucchini noodles, scallions and pepper, and cook for about 2 minutes or until the noodles are cooked through but still crisp. Transfer to a bowl and serve.