Prep the zucchini noodles. Spiralize the zucchini and set aside. If you don’t have a spiralizer, use a julienne peeler or slice into thin ribbons with a knife.

Sauté the aromatics. Warm the oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened and fragrant.

Add garlic and ginger. Stir in the garlic and ginger. Cook 30–60 seconds, just until aromatic. Don’t let the garlic brown.

Build the broth. Pour in the broth. Add a pinch of red pepper flakes if you like heat and 1–2 teaspoons soy sauce for depth. Bring to a gentle simmer.

Simmer and season. Let the broth simmer 10 minutes to meld flavors. Taste and add salt and pepper as needed.

Add greens and protein. Stir in spinach or kale. If using cooked chicken, shrimp, or beans, add them now. Simmer 2–3 minutes until warmed through.

Add the zucchini noodles. Drop in the zoodles and cook 1–2 minutes. They should turn tender-crisp, not mushy.

Finish with lemon and herbs. Turn off the heat. Stir in lemon zest, a squeeze of lemon juice, and chopped parsley or dill. Taste and adjust acidity and salt.

Serve right away. Ladle into bowls and top with extra herbs or a crack of pepper. Enjoy while the zoodles still have bite.