Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 quart vegetable broth
  • 2 garlic cloves, minced
  • 2 teaspoons ground ginger
  • ½ tablespoon sesame oil
  • 1 large zucchini, spiralized
  • 1 large carrots, spiralized
  • 2 tablespoons pickled red onions (or raw onions sliced if you don't have pickled)
  • 1, 6 minute egg (instructions below)
  • to serve topped with: sesame seeds and crushed red pepper flakes
  1. In a small stock pot, simmer the vegetable broth with garlic, ginger, and sesame oil.
  2. In the meantime, make a 6 minute egg: in a small pot bring water up to a hard boil and carefully drop the egg in with a spoon. Set a timer for six minutes and prepare a bowl with ice and cold water. Once the timer is done, remove the egg from the boiling water and dunk in ice water for 10 minutes.
  3. While the broth heats up, spiralize the zucchini and carrots.
  4. To serve, place zucchini and carrot noodles in bottom of a bowl, top with hot broth (this will slightly cook the vegetable), pickled red onion, and half an egg. Sprinkle with sesame seeds and crushed red pepper flakes. Serve immediately.
Recipe by Cooking with Books at