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zoodle soup
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Asian Zoodle Soup

Course Main, Main Course, Soup
Difficulty Low
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 portions
Author Lorena Salinas from Cravings Journal

Ingredients

Para el caldo

  • 1 leek only white and light green part
  • 2 medium carrots chopped
  • 1 celery stalk chopped
  • 10 g dehydrated mushrooms
  • 10 g peeled and chopped ginger
  • 1 garlic clove peeled and crushed with the side of a knife
  • 4 liters water

Para la sopa

  • 200 g portobello mushrooms sliced
  • 2 bok choy cut in half lengthwise
  • 2 tbsp soy sauce
  • 2 zucchini

To finish

  • green onions / spring onions / scallions chopped, only the green section
  • chili flakes
  • toasted sesame seeds

Instructions

For the stock

  1. Place everything in a pot over medium-low heat. Time an hour from the moment it starts to boil and then pass through a colander and keep the liquid.

For the soup

  1. Spiralize the zucchini. I used the KitchenAid Spiralizer Attachment with Peel, Core & Slice to make the spirals.

  2. Return the stock to the pot and make it come to a boil again, this time over medium heat.

  3. Add the soup ingredients to the stock and cook for 5 min.

  4. Serve immediately and garnish with chili flakes, toasted sesame and chopped green onions.