- 1 onion (small, peeled, 1/2 cup, spiralized)
- 2 medium zucchini (cut into 4 1/2-inch sections)
- 2 tablespoons canola oil (divided)
- 4 ounces shiitake mushrooms (thinly sliced)
- 1 teaspoon garlic (minced fresh)
- 2 teaspoons fresh ginger (peeled and finely grated)
- 1/2 teaspoon chinese 5 spice powder
- 6 cups chicken broth (low-sodium)
- 1/4 cup soy sauce
- 2 eggs (lightly beaten)
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- fresh basil
- fresh mint
- fresh cilantro
- lime wedges
- chile sauce (Sriracha)
- mung bean sprouts (Fresh)
- Attach the Spiralizer Attachment to KitchenAid® Stand Mixer. Trim ends of onion and zucchini. Center onion on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of onion. Turn stand mixer to speed 4 and process until blade reaches end of onion. Repeat with zucchini sections to yield about 6 cups spiralized zucchini. Cut spirals into 2-inch pieces.
- Heat oil over medium heat in a large stock pot. 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 a simmer. Reduce heat to maintain a low simmer, and simmer for 20 minutes. When almost ready to serve, stir soup while drizzling the beaten eggs into the soup in a thin stream. Add cilantro and lime juice.
- Heat a large 12-inch skillet over medium heat, add 1 tablespoon oil and zucchini noodles. Sprinkle with salt. Cook while tossing with tongs for 2 to 3 minutes or until slightly softened and just starting to release some juices.
- Divide the noodles into 4 bowls and top with soup. Serve with toppings.
|Calories220Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.