Regular old noodle soup is an amazingly comforting food, but this all-veggie version is refreshing and revitalizing as well! Spiralized zucchini noodles stand in for traditional wheat or rice noodles and it has a little zing from a sprinkling of chili flakes, making this a perfect dish to eat on a day where you need a healthy and nourishing pick-me-up.

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Miso Zoodle Soup With Fava Beans and Greens [Vegan]

Ingredients

  • Half of a zucchini
  • 2 large handfuls of greens (here kale and beet greens)
  • 1 garlic clove, grated
  • 1-2 teaspoon ginger, grated
  • 3/4 cup cooked fava beans or broad beans
  • 3-4 button or cremini mushrooms, sliced
  • 1/2 scallion, sliced
  • 1-2 tablespoons miso paste (whichever kind you prefer)
  • A pinch of gochugaru (Korean chili powder) or chili flakes
  • 1 1/4 cups water
  • Salt and white pepper
  • Lemon and basil for garnish, optional
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Preparation

  1. Make zucchini noodles with your spiralizer, grater, or with a potato peeler. Twirl and place in a bowl.
  2. Boil the water, add mushrooms and let simmer
  3. Quickly sauté the greens in a little bit of water on high heat, with garlic, ginger, salt and white pepper. They only need a few minutes. Place around the zoodles.
  4. Add the boiled fava beans to the mushrooms and let simmer for a minute or two, until the beans are heated.
  5. Carefully scoop up a few tablespoons of the simmering water and mix with the miso paste until completely smooth. Remove the bean and mushroom soup from the heat and stir in the miso paste.
  6. Pour over the zoodles. Sprinkle the scallions and some gochugaru or chili flakes on top. Garnish with a wedge of lemon and some basil if you want. Slurp!


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