Zoodle Soup with Mushrooms & Seaweed

Classic Asian noodle soup with a healthy twist, this is loaded with real nutrition from broth, meat, seaweed, and veggies. I’m a HYUUUGE vegetable-lover, so I use this recipe to load up on every veggie available. It’s a great use for leftover veggies, so you could call this “Refrigerator Noodle Soup” because it’s flexible and a great way to clean out the fridge. Zoodles are zucchini noodles, free of grains, gluten, and so easy to make with a spiral vegetable slicer, mandoline, or julienne peeler. Today I used my brand new Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer! While you can use packaged broth, I find that Homemade Bone Broth adds a whole different kind of flavor and nutrition to the soup. I suggest keeping the broth on hand in the freezer for quick meals. If your broth is ready, this is an easy breakfast, lunch, or dinner that you can eat in 15 minutes. Yield: Serves four.


Here’s my new Paderno World Cuisine A4982799 Tri-Blade Spiral Vegetable Slicer!


Soup is ready to serve. The Zoodles are delicate, so don’t overcook or they’ll be mush.


Zoodle Soup with Mushrooms & Seaweed



  • 4 cups Homemade Bone Broth, or use your favorite broth
  • 2 tablespoons dry seaweed – Hijiki or Wakame
  • 1 cup shiitake mushrooms, sliced
  • 2 cups any veggies (carrot, green onion, sweet potato, daikon, celery, bok choy, kale, spinach, or chard) in bite-size pieces
  • 1 cup of any cooked meat, such as chicken or beef, in small pieces
  • 1-2 inches of fresh ginger root, sliced thin
  • 1-2 cloves garlic, diced (optional)
  • Unprocessed salt and pepper to taste
  • 2 medium zucchini, in thin strips (zoodles)
  • 2 teaspoons toasted sesame oil (optional)


  1. Bring broth to a slow boil in a medium saucepan, thawing if necessary.
  2. Make your zucchini noodles and set aside to add at the end.
  3. Add the seaweed, mushrooms, veggies, meat, ginger, and garlic, if using. Add salt and pepper to taste.
  4. Bring to a boil, turn down the heat, and cover, to cook until the veggies are barely softened, 2 to 4 minutes. Add zoodles last and bring barely to a boil again. Don’t overcook or they’ll be mush. Remove from heat. Add sesame oil, if using, and serve.

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