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Ginger Scallion Zucchini Noodle Soup - healthy, vegan + paleo!

Ginger-Scallion Egg Drop Zucchini Noodle Soup

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!
Course Main Course, Soup
Cuisine American, Asian
Keyword egg drop, noodle, ramen, spiralized zucchini
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving
Calories 231kcal
Author Alyssa


  • 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.


Calories: 231kcal | Carbohydrates: 17g | Protein: 8g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1617mg | Potassium: 454mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2080IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 2.5mg