Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

Today, I combined the two noodle dishes with a spiralized twist for a Ginger Scallion & Egg Drop Zucchini Noodle Bowl. I loosely adapted Momofuku’s recipe for the sauce, while adding red pepper flakes for a kick and seaweed for texture and color. This soup certainly does the trick – it’s filling, warm, flavorful and might even cure your cold.
By / Photography By Ali Maffucci | December 16, 2015


  1. Place a large saucepan over medium heat and add in the oil. Once oil heats, add in the ginger and cook for about 1 minute.
  2. Add in the red pepper flakes, sherry vinegar, soy sauce, vegetable broth and water. Bring to a boil.
  3. Once broth boils, add in the seaweed. Then, slowly add in the egg while stirring the broth.
  4. Add in the zucchini noodles, scallions, season with pepper, and cook noodles for about 2 minutes.
  5. Plate into a bowl and enjoy!



  • 1/2 large zucchini, Blade C
  • 3/4 tbsp extra virgin olive oil
  • 1 tbsp minced ginger
  • 3 tbsp dried seaweed
  • 1/2 cup chopped scallions
  • 1/4 tsp red pepper flakes
  • 2 tsp sherry vinegar
  • 1 tbsp low-sodium soy sauce
  • 2 cups vegetable broth
  • 1/2 cup water
  • 1 large egg, beaten
  • pepper to taste (from a peppercorn grinder)
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