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 spiralizer about 1 pound or 3/4 lb. pressed to remove water
- 1 tablespoon of sesame oil
- 1 tbsp fresh grated ginger
- 1 tsp minced garlic
- 1 tsp cumin
- 1/2 tsp anise seed
- 1/2 tsp crushed fennel seed
- Pinch of five spice or cinnamon
- Pinch of kosher salt
- Pinch of black Pepper
- 24 ounces vegetable or chicken broth
- 1 tbsp fish sauce or Tamari sauce (gluten free soy sauce)
- Optional 0 1 tbsp asian chili sauce
- 2 – 2 1/2 cups shredded or chopped red or purple cabbage (extra for topping)
- 1 tsp lime juice
Toppings and Garnishes :
- 3 –4 Eggs fried or scrambled (for plating)
- Sliced jalapeño or Thai red Pepper (both work and are delicious)
- handful of chopped Cilantro or thai basil (to garnish)
- 1–2 green onion stalks. Diced green portion
- 1 Lime (cut into wedges)
- Sesame seeds to garnish.
- Crushed salted nuts (cashews, almonds, or peanuts work great).
- sea salt and Black pepper to taste
- First, clean your zucchini and either spiralize or julianne cut. Press the zucchini between 2 paper towels and remove excess water. Place in a bowl for later.
- In a medium sauce pan, heat the sesame over medium heat, add in your shallots, garlic, ginger and stir fry until lightly browned. About 1- 2 minutes.
- While that is browning, crush your fennel seeds. I did this with back of a knife. You just want to crush the fennel seeds to extract more of the flavor.
- Add in the crushed seeds, cumin, anise, 5 spice, salt , broth, pepper and salt. Bring to a boil, stirring occasionally.
- Mix in your fish sauce and optional chili sauce.
- Next, add in chopped cabbage and simmer until the softened, about 2 to 3 minutes.
- Add the zoodles, and bring to a quick boil again. Then reduce to low and simmer for another 2 minutes or until everything is cooked though and the broth is to your liking.
- If you are adding egg as topping, do so now. Quickly scramble an egg in a small skillet or fry in 2 tsp oil.
- Spoon soup into soup bowls and top with extra crunchy raw cabbage and cooked egg.
- Garnish with sliced jalapeño or Thai red peppers, chopped cilantro, diced green onion, lime wedge, sesame seeds, crushed nuts, sea salt and black pepper.
Feel free to try this with any spiralize vegetable, just check for doneness when you add the noodles to the broth. Some vegetable take longer to cook.
Vegan option – Use Tamari sauce instead of fish sauce and omit Egg. You can replace egg with cooked sprouted tofu, chickpeas, or even tempeh.
Estimated Nutrition for 3 servings, with egg and sesame seeds on top.
- Category: Soup
- 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