5 from 1 vote
Egg-Drop-Soup
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Egg Drop Soup with Zucchini and Daikon Noodles {GF, DF}
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
A super light low carb veggie packed Asian egg drop soup with spiralized zucchini and daikon noodle. Gluten Free and Dairy Free.
Course: Soup
Cuisine: Asian
Servings: 4
Calories: 102 kcal
Author: Vicky
Ingredients
  • 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
Instructions
  1. Heat coconut oil in a pot over medium heat.
  2. Add ginger and garlic and cook until aromatic.
  3. Add broth, tamari, and rice vinegar.
  4. Bring to a boil, reduce heat and simmer for 5-10 minutes.
  5. Add eggs in a thin stream.
  6. Add zucchini and daikon. Cook for a couple minutes.
  7. Add crushed red pepper flakes and green onions.
  8. Mix cornstarch in water and add to the pot.