Spiralize zucchini and set aside.

In a large pot over medium-high heat, sauté sesame oil, garlic, and ginger for one to two minutes.

Add mushrooms and zucchini and sauté for five minutes, stirring every so often.

Add stock, water, soy sauce, and spinach and bring to a boil.

Lower heat and add salt and pepper. Simmer soup until zucchini is soft, around 20–30 minutes.

Top with any optional toppings.