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!
- 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, 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.
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|Calories160Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% 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.