Asian Zoodle Soup
This Asian style soup is flavored with ginger, soy and garlic and is served with traditional Asian soup toppings. You can leave the zucchini “zoodles” long, so you can slurp them up!
Ingredients
sriracha
Fresh mung bean sprouts
fresh cilantro
fresh mint
fresh basil
Fresh basil Fresh mint Fresh cilantro Lime wedges
½ teaspoon salt
1 tablespoon lime juice
2 tablespoons chopped cilantro
2 eggs, lightly beaten
¼ cup soy sauce
49-‐ounces low-‐sodium chicken broth
½ teaspoon Chinese 5-‐spice powder
2 teaspoons peeled and finely grated fresh ginger
1 teaspoon minced fresh garlic
4-‐ounces shiitake mushrooms, thinly sliced
2 tablespoon oil (canola, safflower), divided
2 medium zucchini (approx. 7” x 2”)
1 medium onion, peeled
Step by step
Trim the ends off onion and zucchini, then cut to fit spiralizer attachment (if necessary). Use the fine spiralizing blade to spiralize:½ cup onion, 6 cups zucchini
Use kitchen shears or a knife to cut the spirals into desired lengths.
Heat oil in pot (4-‐quart or larger) over medium heat. Add mushroom and onion and cook, stirring occasionally, for 5 minutes or until softened and beginning to brown. Add garlic, ginger and 5-spice powder. Stir for 30 seconds. Add broth and soy sauce, bring to simmer, reduce heat to maintain a low simmer. Simmer for 20 minutes. When almost ready to serve, stir soup while drizzling the beaten eggs into the soup in a thin stream. Add the cilantro and lime juice.
Cook the zoodles: Heat a large skillet (12-inch or larger) over medium heat and add 1-tablespoon oil. Add zoodles and sprinkle with salt. Cook the zoodles while tossing with tongs for 2-3 minutes or until slightly softened and just starting to release some juices.
Divide the zoodles evenly among 4 bowls and top with soup. Serve toppings self‐serve style.