Ginger-Miso Mushroom Zoodle Soup

Yield: 6 servings

Preparation Time: 15 min; Cook: 25 min

Ingredients

3 large zucchinis, spiralized or store bought zucchini spirals

1/2 tablespoon sesame oil

1 large sweet onion, julienned

1 red bell pepper, julienned

2 cloves garlic, minced

1/4 inch fresh ginger, grated

3 cups mushrooms, sliced

1 tablespoon miso paste, optional

5 cups vegetable stock

1 tablespoon soy sauce

1/4 cup walnuts, optional

salt and freshly ground black pepper, to taste

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

Please note that some ingredients and brands may not be available in every store.

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