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5 from 1 vote
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
  • 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
  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.
Nutrition Facts
Egg Drop Soup with Zucchini and Daikon Noodles {GF, DF}
Amount Per Serving
Calories 102 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 81mg27%
Sodium 1408mg61%
Potassium 478mg14%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 280IU6%
Vitamin C 36.3mg44%
Calcium 54mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.