Udon Zoodle Soup is a delicious, healthy twist on traditional udon noodle soup that swaps out gluten-filled noodles for fresh spiralized zucchini. This gluten-free, low-carb option brings comfort and flavor into your bowl in just 30 minutes. Perfect for a weeknight meal, this soup is filled with tender chicken, vibrant veggies, and umami broth, making every slurp a moment of joy!
Budget Information
The total cost of making this Udon Zoodle Soup is approximately $15.00, which breaks down to about $3.75 per serving for four servings.
Why This Recipe Works
This Udon Zoodle Soup works wonderfully because it highlights the rich flavors of the broth while cleverly incorporating wholesome ingredients. The zucchini noodles offer the satisfying texture we crave in a noodle soup without the carbs, making it not just an alternative, but a delightful experience. Plus, with the quick cooking time, it’s an easy recipe to whip up, ensuring you can enjoy a nourishing and comforting dish any day of the week.
Ingredients + Optional Substitutions
Here’s what you’ll need for this succulent soup:
- 1 tablespoon extra virgin olive oil ($0.15)
- 1 pound boneless, skinless chicken thighs ($4.00)
- 3 tablespoons coconut aminos ($1.50)
- 2 teaspoons maple sugar ($0.25)
- 4 cups broth, divided ($1.50)
- 8 ounces sliced mushrooms ($2.00)
- 1 tablespoon minced ginger ($0.30)
- 1 small napa cabbage, chopped ($1.00)
- 1 pound zucchini, spiralized ($2.00)
- 3 whole green onions, sliced ($0.50)
Optional substitutions: You can use chicken breast instead of thighs for a leaner option, or try using soy sauce in place of coconut aminos if gluten isn’t a concern.
Step-by-Step Recipe Instructions
Step 1: Start by heating the extra virgin olive oil in a large stockpot over medium heat. The oil should shimmer in the pan, signaling that it’s ready for action and will impart a lovely richness to your soup that’s hard to resist.
Step 2: Once the oil is heated, add the boneless, skinless chicken thighs to the pot. Sear them for about 2-3 minutes on each side until they turn golden brown. This initial sear will lock in those savory juices and give the thighs a beautiful color that enhances the soup’s presentation.
Step 3: After the chicken is browned, pour in the coconut aminos, sprinkle in the maple sugar, and add 3 tablespoons of your broth. Turn down the heat to low, cover the pot, and let it simmer for about 5-8 minutes until the chicken is cooked through. The aromas will start to fill your kitchen, enticing everyone in the house to come check out what’s cooking.
Step 4: Once you’ve removed the chicken from the pot, it’s time to turn up the heat again! Add the remaining broth, sliced mushrooms, and minced ginger. Cook these for about 10 minutes, allowing the mushrooms to soften while releasing their earthy flavor into the broth.
Step 5: Finally, stir in the chopped napa cabbage, spiralized zucchini, and sliced green onions. Allow them to cook through for just a few minutes until the zucchini noodles are tender yet still al dente. Don’t forget to slice the chicken and return it to the pot before serving—this is where the magic truly happens!
Nutritional Facts
Here’s a rough nutritional breakdown per serving:
- Calories: 380
- Protein: 28g
- Carbohydrates: 18g
- Total Fats: 22g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 2g
- Sodium: 600mg
Storage and Reheating Tips
This Udon Zoodle Soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to help restore the soup’s consistency, as the zucchini noodles may release some moisture as they sit.
Serving Suggestions
This soup is marvelous on its own, but if you want to elevate your dining experience, consider serving it with a sprinkle of sesame seeds or a handful of cilantro for an extra burst of flavor. A side of rice crackers or toasted seaweed can also add a delightful crunch that complements the soup’s warm and soothing broth.
Reader Tips or Helpful Notes
Make sure to taste your broth and adjust the seasoning as needed. If you love a little heat, consider adding some red pepper flakes or a dash of soy sauce for more umami goodness. Also, if you have leftover vegetables in your fridge, don’t hesitate to toss them into the mix—this recipe is incredibly versatile and loves a bit of improvisation!
Recipe FAQs
Can I make this soup ahead of time? Yes, you can prepare the broth and chicken in advance, but it’s best to add the zucchini noodles right before serving to maintain their texture.
Can this recipe be made vegetarian? Absolutely! Substitute the chicken with tofu and use vegetable broth to keep it vegetarian-friendly.
What can I do with leftover zucchini noodles? They make a great addition to salads or stir-fries! You can also sauté them quickly with some garlic for a delicious side dish.
Can I freeze this soup? While it’s not ideal due to the zucchini noodles’ texture, you can freeze the broth and chicken separately for future use—just add fresh veggies when you’re ready to enjoy it again.
Is it necessary to use coconut aminos? If you’re not avoiding soy, you can use soy sauce or tamari instead. Just adjust the quantity according to your taste and dietary needs.
