Directions

1. 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.
2. 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.
3. 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.
4. Divide the noodles into 4 bowls and top with soup. Serve with toppings.