Zucchini Noodle Congee

Zucchini Noodle Congee is a refreshing twist on the traditional Chinese rice porridge, featuring spiralized zucchini noodles that provide a low-carb alternative. This comforting dish is perfect for a light meal, infused with savory flavors and simple ingredients.

Ingredients

• Zucchini - 2 medium
• Chicken or vegetable broth - 500 ml
• Ginger - 1 inch piece, grated
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Green onions - 2, sliced
• Salt - to taste
• Pepper - to taste
• Cooked chicken or tofu - 100 grams, shredded (optional for protein)

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create zucchini noodles.
2. In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Pour in the chicken or vegetable broth and bring to a gentle boil.
4. Add the zucchini noodles to the pot and simmer for 5-7 minutes until they are tender.
5. Stir in the soy sauce, and season with salt and pepper to taste.
6. If using, add the shredded cooked chicken or tofu and heat through for another 2-3 minutes.
7. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Low in calories and carbs, making it suitable for weight management.
• Rich in vitamins and minerals from zucchini, promoting overall health.

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