Asian Noodle Soup Recipe

Name: Asian Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Attach the Spiralizer Attachment to KitchenAid(R) 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.
2
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.
3
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.
4
Divide the noodles into 4 bowls and top with soup. Serve with toppings.

769

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Asian Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Noodle Soup

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