Ginger-Miso Mushroom Zoodle Soup

Yield: 6 servings

Preparation Time: 15 min; Cook: 25 min

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Ingredients

3 large zucchinis, spiralized or store bought zucchini spirals

check sesame oil 1/2 tablespoon sesame oil

check sweet onion, julienned 1 large sweet onion, julienned

check red bell pepper, julienned 1 red bell pepper, julienned

check garlic, minced 2 cloves garlic, minced

check fresh ginger, grated 1/4 inch fresh ginger, grated

check mushrooms, sliced 3 cups mushrooms, sliced

check miso paste, optional 1 tablespoon miso paste, optional

check vegetable stock 5 cups vegetable stock

check soy sauce 1 tablespoon soy sauce

check walnuts, optional 1/4 cup walnuts, optional

salt and freshly ground black pepper, to taste

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Directions:

Create zucchini noodles using a spiralizer. Set aside.

In a large soup pot, saute the onions, bell pepper, garlic, ginger, and mushrooms in sesame oil over medium high heat. Add in the zucchini noodles and cook for another 2 minutes. Next, add in the miso paste, stock and soy sauce. Bring to a boil then reduce heat to low. Simmer until noodles are soft. Add in the walnuts and season with salt and pepper. Serve immediately.

Photo and food styling by Webstop

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