This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Asian Vegetable Noodle Soup is the perfect cold weather day recipe. It is ready in under 30 minutes and full of flavor. Toss in any of your favorite vegetables and use your favorite vegetable noodles for a comforting bowl of soup that is low in fat and calories without sacrificing taste.
Almost every time I talk to a friend about vegetable noodles, they complain about having to actually make the noodles. It requires a special tool or just takes extra time that they just don’t have. That is totally where Green Giant® Veggie Spirals come in. They are vegetables like zucchini, beets, carrots and butternut squash that are already turned into noodle. But, they skipped the sauce and seasonings so you can use them in any dish you want!
All of the Green Giant Veggie Sprials are gluten-free and have 90% fewer calories than pasta making them perfect swap in for tons of recipes. I used the zucchini veggie spirals in place of traditional noodles in my Asian vegetable noodle soup. Combined with some of my favorite other vegatables, it makes the perfect bowl of soup for this second cold weather trend we are currently experiencing.
I also add chicken to my soup occasionally for a little bit of extra protein. That is totally optional of course but, if you do, you can also substitute the vegetable broth with chicken broth.
Zucchini veggie spirals naturally release water during cooking so, if using in something besides a soup, I recommend cooking them separately and then draining or patting some of the water with a paper towel before adding to your dish. For this recipe, since it is soup, the excess water isn’t an issue at all.
If you make this Asian vegetable noodle soup or any other recipe from the blog, I’d love to know about. Let me know in the comment or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter. Also, be sure to visit Green Giant’s website to learn more about the new Veggie Spirals. You can also visit them on Facebook and Pinterest for more recipe inspiration.
- 8 cups vegetable broth
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1/2 tsp star anise
- 1 tsp ground cloves
- 2 tsp grated fresh ginger
- 1 cinnamon stick
- 2 Tbsp soy sauce
- 2 carrots, julienned
- 1 bundle boy choy, chopped into bite sized pieces
- 1 1/2 cups sliced white mushrooms
- 1 package Green Giant zucchini Veggie Spirals
- 1 jalapeno, sliced (optional)
1. In a large soup pot, combine vegetable broth, onion, garlic, star anise, cloves, ginger, cinnamon stick and soy sauce. Bring to a boil. Reduce heat to simmer.
2. Add carrots and cook for 5 minutes. Stir in bok choy, mushrooms and veggie spirals and simmer for 5-10 minutes. Serve with sliced jalapenos on top if desired.
You can add sliced cooked chicken to this recipe for added protein.
|Amount Per Serving||As Served|
|Calories 37kcal Calories from fat 4|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|