Egg Drop With Zucchini and Daikon Noodles

A super light low carb veggie packed Asian egg drop soup with spiralized zucchini and daikon noodles. Gluten Free and Dairy Free. 

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.

This egg drop soup comes together in under 30 minutes, has all your favorite Asian themed ingredients and lightly veggie zucchini and daikon noodles for a super filling yet light meal.

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.

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