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!
- 1 onion (medium, peeled)
- 2 medium zucchini (approx. 7” x 2”)
- 2 tablespoons oil (canola, safflower, divided)
- 4 shiitake mushrooms (‐ounces, thinly sliced)
- 1 teaspoon minced fresh garlic
- 2 teaspoons fresh ginger (peeled and finely grated)
- 1/2 teaspoon chinese 5 spice powder
- 49 low sodium chicken broth (‐ounces)
- 1/4 cup soy sauce
- 2 eggs (lightly beaten)
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- lime wedges (Fresh basil Fresh mint Fresh cilantro)
- chile sauce (Sriracha)
- mung bean sprouts (Fresh)
- 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.