Asian Noodle Soup
Makes 4 servings
1 small onion, peeled (1/2 cup, spiralized)
2 medium zucchini, cut into 4 1/2-inch sections
2 tablespoon canola or safflower oil, divided
4 ounces shiitake mushrooms, thinly sliced
1 teaspoon minced fresh garlic
2 teaspoons peeled and finely grated fresh ginger
1/2 teaspoon Chinese 5-spice powder
6 cups low-sodium chicken broth
1/4 cup soy sauce
2 eggs, lightly beaten
2 tablespoons chopped cilantro
1 tablespoon lime juice
1/2 teaspoon salt
Sriracha chile sauce
Fresh mung bean sprouts
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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*