GINGER SCALLION EGG DROP SOUP
Steps:
- Heat oil in large saucepan over medium heat.
- When oil is shimmering add the ginger and cook for 1 minute, stirring frequently.
- Increase heat to High and add red pepper flakes, sherry vinegar, soy sauce, broth and water.
- Bring broth to a boil, add seaweed.
- Slowly pour in the egg while rapidly stirring.
- Add the zucchini noodles, scallions and pepper and cook for about 2 minutes.
- Transfer to bowl and serve.
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