Zucchini noodle soup with tofu recipe

I tried this soup today and made it for my husband. since I have only around three weeks left until baby comes I did this also so I wont put on too much weight so the baby wont get too heavy. This is also great for a diet soup/loose weight since it a vegetarian soup. You can of course add some sliced beef to knock up this soup a bit. Original recipe can be found at popsugar food.

Ingredients

1 zucchini 

3 scallions

1 package of tofu (sesam & smoked marinated optional)

1/2-1 package of noodle

2 vegetable bullion dices

2 table spoon of fresh ginger

2 eggs

Pinch of pul biber

Pinch of soy sauce

Rape seed oil

2 table spoons of maizena/corn starch (optional to thicken soup)

Fresh coriander for decoration (optional)

Slice the zucchini with a cheese slicer and use knife to cut them like noodles if you dont have a "vegetable spiralizer". Chop and peel neatly the ginger and scallion. Dice the tofu. 

Heat up a pan with rape seed oil, fry the ginger, tofu (until little golden color) and then scallion togheter with bullion dices and pul biber. 

Mix maizena smooth with cold water, add to soup. Cover all vegetables with water. Add little soy for extra flavour. Let boil. Beat the eggs and stir into pot. Let boil a few minutes. Cook noodles on the side if you are planning on eating the day after, orherwise let boil ready with soup. Serve this steamy hot soup with fresh coriander for exotic flavour.