Chinese Style Spaghetti Squash Soup (No Fin Soup)
Author: Guava Rose
Prep time: 12 mins
Cook time: 60 mins
Total time: 1 hour 12 mins
  • 1 small spaghetti squash
  • 8 c. boxed broth
  • 3-4 stalks celery
  • 1 handful chinese parsley (cilantro)
  • 2 crosswise slices (1/8" thick) ginger root
  • 6 oz. fresh shiitake mushrooms
  • 2 garlic cloves, minced
  • 1 T. olive oil
  • 3 T. soy sauce
  • 1 tsp. sesame oil
  • Freshly ground black pepper
  • 2 egg whites + 1 T. water
  1. Wash squash. Pierce skin all over with the tip of a paring knife. Microwave on high for 5 minutes. Slice in half lengthwise. Clean out seeds and fibers and rinse. Place cut side down onto a baking tray. Add ½" of water to the tray. Bake at 400 degrees for 30 minutes.
  2. While squash is baking, pour broth into a large pot. Tear off the mushroom stems and put them into the broth along with 3-4 stalks of celery, 2 slices of ginger root, and a handful of Chinese parsley if you have it. Turn heat on high and bring to a boil. Turn down to low and let simmer for 30 minutes or until squash is ready to be added. Before adding the squash, strain out the vegetables, but add the ginger root slices back into the broth.
  3. Pull hot spaghetti squash out of the oven and let cool a few minutes. Drain water from the pan, then carefully turn the halves over. Use a fork to scrape the partially cooked strands out. Place 4 cups of the squash strands into the simmering broth. If you have any remaining squash, save it for another use.
  4. Heat the olive oil in a frying pan on medium heat. Slice the mushroom caps and add them to the frying pan along with the garlic. Stir frequently and allow to cook 1-2 minutes. Do not let the garlic get dark brown. Add the sauteed mushrooms to the broth, along with the soy sauce, sesame oil, and several grinds of black pepper.
  5. Turn the heat up to high and bring the soup to a boil, then reduce heat to low and allow to simmer 30-45 minutes until the spaghetti squash is very tender.
  6. Right before serving, whisk the water into the egg whites and drizzle it into the soup while stirring the soup quickly in circles. The egg ribbons will instantly form.
Recipe by Guava Rose at