Filipino Chicken Mami Noodle Soup (Low-Carb, Gluten-Free)

I've been pretty obsessed with zucchini noodles lately. I decided to try them out two weeks ago when I saw a 2 lb bag for $1.50 at my local produce. I tried this recipe out as soon as I got home and I was blown away. You see, the problem I had with all the other pasta substitutes I've tried (not including shirataki noodles) was how they lacked the neutrality of real pasta.
For example, when I tried spaghetti squash I found the sweetness to be too distracting. The same with tofu noodles tasting too much like tofu (I know, crazy right?). On the other hand, zucchini--when microwaved--tastes practically like nothing. And whatever flavor it does have doesn't seem to obscure the taste of meaty Bolognese or cheesy Alfredo, so it works perfectly as a vehicle for sauces or, in this case, soups.
This recipe is perfect for cold and rainy days, when the only thing to do is hide under a blanket and watch TV reruns, but even though the weather's been incredibly hot recently, it hasn't stopped me from enjoying this soup three times this week. It's a Filipino recipe, slightly tweaked so that it is keto-friendly. My mother made this for me all the time when I was a kid, and the other day was the first time I made it for her. Not only did she love it, she also suggested that I buy more zucchini to experiment with next time I go grocery shopping. Success.
This recipe has only 5 grams of carbs, and takes less than ten minutes to cook.


Ingredients (serves 1)

• 1 c chicken, pork, or vegetable stock
• 1 tsp gluten-free soy sauce
• 1 tsp garlic powder
• 1 tsp crushed red pepper flakes
• 1 tsp Goya Adobo seasoning (optional)
• 1 tsp grated ginger (optional)
• Salt and pepper to taste
• 1 medium zucchini 
• 1 egg
• 3 oz chopped cooked chicken
• 1 tbsp olive oil
• 2 cloves of garlic, thinly sliced
• Chopped scallions

1. Add the broth, soy sauce, garlic powder, crushed red pepper, adobo seasoning, and ginger to a shallow pan on medium high heat. 
2. While waiting for the soup to come to a boil, slice the zucchini thinly into noodles. 
3. Place the zucchini noodles in a microwavable bowl and cook in the microwave for 2 minutes. 
4. In the meanwhile, crack an egg into the simmering soup stock and cover the pan. Let the egg poach in the soup.
5. When the egg is cooked, pour the soup, along with the egg on top of the zucchini noodles. Arrange the chicken next to the poached egg.
6. Add a tablespoon of olive oil to the now emptied pan and fry the garlic slices until they are slightly browned.
7. Top the egg with the hot garlic oil and chopped scallions. 

Nutritional Info (for the entire recipe)

Calories: 334 calories

Total fat: 19 grams

Total carbs: 7 grams

Dietary fiber: 2 grams

Net carbs (entire recipe): 5 grams 

Protein: 35 grams