Asian Chicken and Zucchini Noodle Soup
with kabocha squash / baby spinach / soft boiled egg
Smarts: Coconut milk and aminos provide the flavor of the broth. Be sure to taste the soup and add some additional aminos if needed.
- Squash, kabocha - 3 cups, cubed (sub butternut squash)
- Chicken thighs, boneless and skinless - 1 1/2 lbs, chopped
- Zucchini - 1 1lb, spiralized, cut into ribbons with a peeler, or cubed
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup + 3 cups
- Coconut milk - 1 cup
- Bragg's / coconut aminos - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Hot sauce (opt) - 2 tsp
- Eggs - 4
- Oil, toasted sesame - 2 tsp
- Baby spinach - 5 oz
- Squash - Cube squash. (Can be done up to 5 days ahead)
- Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 3 days ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice the zucchini into cubes.)
- Heat a wok or Dutch oven with cooking oil over medium-high heat. Add chicken and saute until chicken is golden brown and cooked through, 5 to 7 minutes. Set chicken aside.
- Add first portion of stock to the pan and simmer for 1 minute, scraping up any brown bits from the bottom of the pan.
- Add remaining stock, coconut milk, squash, aminos, rice vinegar, and hot sauce (if using). Cover and simmer until squash is tender, ~12 minutes.
- While soup simmers, bring a small saucepan of water to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
- Add zucchini to soup. Simmer until zucchini is tender, ~2 minutes for noodles and ~4 minutes for cubes. In the last minute stir in chicken, toasted sesame oil, and spinach until spinach is wilted. Taste and add some more aminos and / or hot sauce.
- Peel eggs and slice in half.
- Divide soup between serving bowls and top with eggs. Enjoy!
A little too salty. I added green onion at the end and seaweed both within and as a side snack ramen style. I would sub the squash for something else. Overall a quick and easy recipe I would make again w a few tweaks.0 Helpful
This was a disaster for me. The squash got too soft and turned the whole thing into orange mush.0 Helpful
I've made this several times now. Personally didn't find it too concentrated- I like soup to be thick. The second time we made it I did find udon noodles (as opposed to spaghetti) and I do think that made a real difference.0 Helpful
I added about 2 cups of water at the end. It wasn't purely about the low liquid volume - my miso seemed to be extremely concentrated and I needed to tone it down a little.0 Helpful
Was really good. Added a bit more broth and miso than called for. We all didn't care for the squash in it. Everything else was yummy.0 Helpful
I made a version of this soup. Kept the broth and egg, but changed the veggies to cabbage and sweet potato and dropped chicken and noodles. I think the broth makes this dish, and it's delicious.0 Helpful