A super light low carb veggie packed Asian egg drop soup gluten free and dairy free with spiralized zucchini and daikon noodles.
Going to start this one with a bit of a rant, so buckle up. So I went to the movies last night. And saw the most miserable tragic sad depressing movie ever. Also known as Manchester by the Sea. A highly rated movie for which the lead actor just won a Golden Globe. Clearly I am missing something, as were the three other people watching the movie with me.
We all hated it. And left the theater in a sad, dour mood. It also didn’t help that it was dark, cold and rainy evening by the time the movie was over. And this was a two and half hour long movie, a long movie, which I normally like, but not in this case. I mean I could feel myself fidgeting and readjusting myself every 20 minutes or so.
That never happens to me in the movies. I’m usually the fully captivated one, hoping the movie will never end.
Not with this one. I mean this was just a drawn out story of a self sabotaging guilt ridden individual whose character development throughout the movie was practically nonexistent (in my opinion). The state the character started the movie was pretty much a mirror image of how he ended it. I’m sorry IMDB, normally I fully respect your rating system, but this time that 8.5 rating of yours seriously let me down. Anyone have any thoughts on this one? Did you see the movie? Feel free to share your opinions in the comments?
I think I’ll stick to comedies for the near future. Give me some laughs and I’m happy. Or soup.
Give me soup and I’m really happy. And giveaways. Those make me happy too.
So instead of sad dramas let’s talk happy soup and giveaways. By now you know I love soup (my most favorites being my vegan quinoa black bean pumpkin soup, vegan creamy pumpkin soup, roasted cauliflower soup with garlic, and my creamy vegan zucchini soup.
But then I got a spiralizer (the Brieftons 5 blade one to be exact), and obviously needed to apply something spiralized to ever meal category (from salads – Asian cucumber noodle salad, to main dishes – Whole30 Zucchini Noodle Pasta with Pesto Chicken, to soup). So that’s how I made this egg drop soup gluten free with zucchini and daikon noodles.
Egg drop soup is the perfect easy to make quick comfort meal. It’s just so warm and cozy. And when you add in a bit of spiralized zucchini and daikon noodle it also becomes a full meal – yet a veggie packed one that is also low carb. The noodles give the soup even more depth than a standard egg drop soup, making it filling enough yet still light.
For those New Years Resolutions to stay in tact, no rice noodles are required. Instead, make your egg drop soup gluten free, dairy free and low carb with zucchini and daikon noodles.
With that in mind, you can make not only your egg drop soup gluten free, but any noodle soup gluten free. Simply substitute rice noodles with your favourite spiralized veggie noodles. If you’re not a fan of zucchini or daikon, you could also use spiralized carrots, cucumbers, potatoes, or squash to make your egg drop soup gluten free.
This egg drop soup comes together in under 30 minutes, has all your favorite Asian themed ingredients and veggies such as zucchini and daikon noodles for a super filling yet light meal.
And now on to the giveaway! I am participating in a shared group giveaway with a bunch of other fabulous bloggers so please enter below for a chance to win a bunch of wonderful goodies ($200 worth to be exact)!
A super light low carb veggie packed Asian egg drop soup with spiralized zucchini and daikon noodle. Gluten Free and Dairy Free.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 tablespoon coconut oil
- 1 tablespoon garlic
- 1 tablespoon ginger
- 4 cups organic or homemade vegetable or chicken broth
- 2 tablespoon tamari
- 2 tablespoon rice vinegar
- 2 eggs, beaten
- 1 zucchini spiralized
- 1/2 daikon spiralized
- dash of crushed red pepper flakes
- 1/4 cup green onions
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Heat coconut oil in a pot over medium heat.
- Add ginger and garlic and cook until aromatic.
- Add broth, tamari, and rice vinegar.
- Bring to a boil, reduce heat and simmer for 5-10 minutes.
- Add eggs in a thin stream.
- Add zucchini and daikon. Cook for a couple minutes.
- Add crushed red pepper flakes and green onions.
- Mix cornstarch in water and add to the pot.
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