Ginger-scallion soup with zucchini noodles
Ingredients
Extra-virgin olive oil
garlic, minced
scallions, trimmed and thinly sliced
finely grated ginger
low-sodium chicken broth
thinly sliced shiitake mushrooms
tamari or gluten-free soy sauce
Sea salt
Freshly ground black pepper
boneless, skinless chicken breasts, thinly sliced
large zucchini, spiralized
Toasted sesame oil
Fresh cilantro leaves, for garnish
Toasted sesame seeds, for garnish
Directions
Step 1
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add garlic and ½ cup of the scallion and cook until softened, about 2 minutes. Mix in the ginger and cook, stirring, until lightly browned, about 1 minute more.
Step 2
Add broth, shiitake, tamari, and 1 cup water. Bring to a boil over high heat. Reduce heat to medium and simmer until shiitake are just tender, 5 minutes.
Step 3
Season the chicken with salt and pepper. Stir into the soup. Simmer until chicken is cooked through, about 3 minutes.
Step 4
Remove the saucepan from the heat. Stir in the spiralized zucchini and ¼ teaspoon of the sesame oil. Let sit 5 minutes. Season with salt and pepper. Garnish with the remaining scallion, cilantro, sesame seeds, and more sesame oil, if desired.
