Egg Drop + Ginger + Scallion Noodle Soup

Mama’s got the funk. My 7-year-old brought his viral plague into our home, and now it’s gotten its diseased hooks into me as it slowwwly makes its way around the house. On the bright side, at least it’s not the stomach flu, but for real, I do not have time to be sick. Life, however, gives zero shits about convenient timing, so here we are. I’ll just have to put on my big-girl panties and deal, which means lots of green juice and smoothies, water, oranges, essential oils, black elderberry and zinc. And this soup. 

The inspiration for this bowl of coziness came from the geniuses over at Inspiralized.com. They do some ridiculously awesome things with fruits and veggies, and their egg drop + zucchini noodle soup is no exception. But for this, I had a hankerin’ for some rice noodles.

There’s just something about noodles and broth. It’s comforting and satisfying and warms you right down to your soul. And when you add ginger and garlic into the mix, you’ve got yourself a recipe (literally) for a cold-virus ass-kicker. Both potent anti-virals, I love having a legit excuse to add insane amounts of them to my food. The scallions and bok choy add extra flavor and a healthy dose of chlorophyll (and let’s not discount the visual emerald-green pizzazz), the tamari adds delicious umami depth, and the egg adds heft and texture to an otherwise extremely light meal.

Don’t wait until you’re stricken ill to try this one. It’s brothy comfort in a bowl.

Print Recipe

Egg Drop + Ginger + Scaliion Noodle Soup

The yummiest, coziest, slurpiest, quickest, noodliest brothy soup - perfect for a quick dinner when it's cold outside or you're feeling a little no bueno.

Votes: 1
Rating: 5
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Courses

Soup

Prep Time

10 minutes

Cook Time

10 minutes

Servings

-6 servings MetricUS Imperial

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp toasted sesame oil
• 3 tbsp minced ginger
• 3 cloves garlic minced
• 1/2 tsp crushed red pepper flakes
• 1/3 cup organic reduced-sodium tamari
• 8 cups organic reduced-sodium chicken broth
• 2 cups water
• 4 eggs beaten
• 8 oz skinny rice noodles
• 2 cups chopped scallions
• 2 bunches baby bok choy chopped thin
• sea salt to taste

Courses Soup Prep Time 10 minutes Cook Time 10 minutes Servings -6 servings MetricUS Imperial Ingredients 2 tbsp extra virgin olive oil 1 tbsp toasted sesame oil 3 tbsp minced ginger 3 cloves garlic minced 1/2 tsp crushed red pepper flakes 1/3 cup organic reduced-sodium tamari 8 cups organic reduced-sodium chicken broth 2 cups water 4 eggs beaten 8 oz skinny rice noodles 2 cups chopped scallions 2 bunches baby bok choy chopped thin sea salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat the olive oil and sesame oil in a large pot over medium heat.
2. Add the ginger, garlic and red pepper flakes, cooking for a minute or two, just until fragrant, but not browned.
3. Add the tamari, broth and water, and bring to a boil.
4. Reduce the heat to a simmer and slowwwwwwwwwly drizzle in the beaten eggs, as you simultaneously stir the soup. It'll make little egg threads. Pretty sweet.
5. Add the noodles and let cook in broth until soft - this will only take a couple/few minutes.
6. Add in the scallions and bok choy and stir around until bok choy is barely wilted.
7. Season to taste with sea salt.
8. Slurp. it. uuuuuuuuuuuup.