Ginger-scallion soup with zucchini noodles

Chicken ramen gets an elevated twist.

Made with ginger, scallion, and tamari, this chicken soup has all of the flavor of ramen. But it’s lower in carbs thanks to zucchini noodles. “You can add egg or diced tofu for even more protein,” says Laura Rege, a New York City-based recipe developer.

Serves 4

Prep time: 15 minutes
Cook time: 11 minutes

Photography by Armando Rafael. Food and prop styling by Ali Nardi.


1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
5 scallions, trimmed and thinly sliced
2 teaspoons finely grated ginger
2 cups thinly sliced shiitake mushrooms
4 cups low-sodium chicken broth
1 tablespoon tamari or gluten-free soy sauce
¾ pound boneless, skinless chicken breasts, thinly sliced
Sea salt
Freshly ground black pepper
1 large zucchini, spiralized
¼ teaspoon toasted sesame oil, plus more for garnish
Fresh cilantro leaves, for garnish
Toasted sesame seeds, for garnish


In a medium saucepan, heat the 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.
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.
Season the chicken with salt and pepper. Stir into the soup. Simmer until chicken is cooked through, about 3 minutes.
Remove the saucepan from the heat. Stir in the spiralized zucchini and 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.