Ingredients
- 1 quart vegetable broth
- 2 garlic cloves minced
- 2 teaspoons ground ginger
- ½ tablespoon sesame oil
- 1 large zucchini spiralized
- 1 large carrots spiralized
- 2 tablespoons pickled red onions or raw onions sliced if you don't have pickled
- 1, 6 minute egg instructions below
- to serve topped with: sesame seeds and crushed red pepper flakes
Instructions
- In a small stock pot, simmer the vegetable broth with garlic, ginger, and sesame oil.
- In the meantime, make a 6 minute egg: in a small pot bring water up to a hard boil and carefully drop the egg in with a spoon. Set a timer for six minutes and prepare a bowl with ice and cold water. Once the timer is done, remove the egg from the boiling water and dunk in ice water for 10 minutes.
- While the broth heats up, spiralize the zucchini and carrots.
- To serve, place zucchini and carrot noodles in bottom of a bowl, top with hot broth (this will slightly cook the vegetable), pickled red onion, and half an egg. Sprinkle with sesame seeds and crushed red pepper flakes. Serve immediately.
Servings: 2 servings