Inspiralized Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
2 cup, sliced Zucchini 0.75 serving Bertolli EVOO (1 tbsp) 2 tsp Ginger Root 3 tbsp (1/8 cup) Seaweed, kelp 0.5 cup, chopped Scallions, raw 0.25 tsp Pepper, red or cayenne 1 tbsp Cider Vinegar 1 tbsp Soy sauce (shoyu), low sodium 2 serving Pacific Natural Foods Organic Vegetable Broth, 1 cup 0.5 cup (8 fl oz) Water, tap 1 large Egg, fresh, whole, raw
Place large saucepan over medium heat and add in the oil. Once oil heats, add ginger and cook for 1 minute.
Add red pepper flakes, vinegar, soy sauce, vegetable broth and water. Bring to a boil.
Once broth boils, add in seaweed. Then slowly add in the egg while stirring the broth.
Add in zucchini noodles, scallions and cook for two minutes.
Plate and serve.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user JENNSPINS.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user JENNSPINS.
Nutritional Info Amount Per Serving
- Calories: 288.3
- Total Fat: 15.8 g
- Cholesterol: 186.0 mg
- Sodium: 1,787.9 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 8.9 g
- Protein: 10.8 g
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