Delicious Recipes

Directions:

1. Heat oil in a large saucepan (one that can fit at least 6 cups of liquid) over medium-high heat. Once oil is hot, add in white parts of scallions, minced garlic, red pepper flakes, and minced ginger. Cook for 3 minutes or until scallions begin to soften.
2. Add vinegar, soy sauce, broth and water. Bring to a boil.
3. Once broth boils, reduce to medium heat and slowly pour in the egg while stirring to create egg wisps.
4. Add in the zucchini noodles, remaining green parts of the scallions and let cook for 2-3 minutes more until zucchini softens to al dente. Divide the soup into two bowls, season with black pepper and serve.

Notes:

• To make this recipe even easier, use as many prepared ingredients as you can! Pre-minced garlic, ginger paste (found in the Produce section), Pounds bone broth powder, and frozen zucchini noodles make this a breeze!
• Add chicken (leftovers or rotisserie) to add a punch of protein and make this a main meal.