This Asian inspired zucchini noodle soup is light yet rich in anti-inflammatory properties. A soothing delicious and nutritious soup. Gluten free and paleo, with vegetarian and vegan options!
- 2 zucchini (3/4 to 1 pound), spiralized and pressed to remove water
- 1 Tablespoon sesame oil
- 1 small to medium shallot, minced
- 1 Tablespoon fresh grated ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed fennel seed
- 1 teaspoon ground cumin
- 1/2 teaspoon anise seed
- Pinch five spice or cinnamon
- Pinch kosher salt
- Pinch black pepper
- 24 ounces vegetable or bone broth
- 1 Tablespoon fish sauce or tamari sauce (gluten free soy sauce)
- 1 Tablespoon Asian chili sauce (optional)
- 2 to 2 1/2 cups shredded or chopped red or purple cabbage + extra for topping
- 1 teaspoon lime juice
Toppings and Garnishes:
- 3 to 4 fried or scrambled eggs, for plating
- Sliced jalapeño or Thai red pepper
- Handful of chopped cilantro or Thai basil, to garnish
- 1 to 2 green onions, diced (use green portion)
- 1 lime cut into wedges
- Sesame seeds
- Crushed salted nuts (cashews, almonds, or peanuts)
- Kosher salt and black pepper, to taste
- Wash the zucchini and either spiralize or julienne cut it. Press the zucchini between 2 paper towels and remove excess water. Place in a bowl and set aside.
- In a medium saucepan, heat the sesame oil over medium heat, add in the shallots, ginger and garlic. Stir fry until lightly browned or about 1 to 2 minutes.
- While sautéing, crush the fennel seeds with back of a knife to extract more flavor.
- Add in the crushed fennel seed, cumin, anise, five spice, salt, pepper, and broth. Bring to a boil, stirring occasionally.
- Mix in the fish sauce, optional chili sauce and chopped cabbages. Simmer until softened, or about 2 to 3 minutes.
- Add the zucchini noodles, and bring to a quick boil then reduce to low and simmer for another 2 minutes or until everything is cooked though.
- If adding an egg as topping, quickly scramble an egg in a small skillet or fry in 2 teaspoons oil.
- Spoon soup into bowls and top with extra crunchy raw cabbage and cooked eggs. Garnish with sliced jalapeño, chopped cilantro, diced green onion, lime wedge, sesame seeds, crushed nuts, kosher salt and black pepper.
Substitutes – Use any spiralized vegetable, check for doneness after simmering in the broth. Some vegetable take longer to cook. For a vegan option, use tamari sauce in place of fish sauce and omit the eggs or replace eggs with cooked sprouted tofu, chickpeas, or even tempeh.
Estimated Nutrition for 3 servings, with egg and sesame seeds on top. Sodium is 850mg. Reduce the sodium by using low sodium tamari and broth.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Soup
- Method: stove
- Cuisine: Asian
- Serving Size: 1
- Calories: 195
- Sugar: 3.5g
- Sodium: 850mg
- Fat: 11.5g
- Saturated Fat: 2.7g
- Carbohydrates: 9g
- Fiber: 2.7g
- Protein: 10.5g
- Cholesterol: 186mg
Keywords: flu buster soup, soup, paleo, gluten free