• 1 pound whole-wheat spaghetti
  • 2 tablespoons vegetable oil, plus some for drizzling
  • 1 large onion, thinly sliced
  • 2 large cloves garlic, chopped
  • 3 handfuls store-bought shredded carrots
  • 10 shiitake mushrooms, stemmed and thinly sliced
  • 1 large zucchini or 2 small, cut into half moons and sliced 1/2-inch thick
  • 1 large bok choy, cored and chopped
  • 6 cups chicken or vegetable stock
  • 1 cup fresh bean sprouts, optional
  • 1/4 cup toasted sesame seeds
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon chili powder
  • Cayenne pepper, a pinch
  • Tamari (dark soy sauce)


Serves: 4 servings


Place a large pot of water over high heat and bring up to a boil to cook the spaghetti. Once boiling, add some salt and the spaghetti and cook until al dente, according to package directions. Drain and toss with a little bit of vegetable oil.

While the water is coming up to a boil to cook the spaghetti, place a large soup pot over medium-high heat and add 2 turns of the pan of vegetable oil, about 2 tablespoons. Add the onion, garlic and shredded carrots and cook until the onions start to get tender, about 4-5 minutes.

Add the mushrooms, zucchini and bok choy and cook for another 2-3 minutes. Add stock, bring up to a bubble then simmer for 5 minutes. Add the bean sprouts the last minute.

In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder and cayenne pepper and reserve for garnishing the soup.

To serve, place some of the spaghetti in a soup bowl and season it with a couple of splashes of tamari. Ladle the veggies and soup over the noodles. Sprinkle the sesame mixture on top and serve.