Directions

1. Trim the ends off onion and zucchini, then cut to fit spiralizer attachment (if necessary). Use the fine spiralizing blade to spiralize:½ cup onion, 6 cups zucchini
2. Use kitchen shears or a knife to cut the spirals into desired lengths.
3. Heat oil in pot (4-­‐quart or larger) over medium heat. 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 simmer, reduce heat to maintain a low simmer. Simmer for 20 minutes. When almost ready to serve, stir soup while drizzling the beaten eggs into the soup in a thin stream. Add the cilantro and lime juice.
4. Cook the zoodles: Heat a large skillet (12-­inch or larger) over medium heat and add 1-­tablespoon oil. Add zoodles and sprinkle with salt. Cook the zoodles while tossing with tongs for 2-­3 minutes or until slightly softened and just starting to release some juices.
5. Divide the zoodles evenly among 4 bowls and top with soup. Serve toppings self‐serve style.