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.
Miso Zoodle Soup With Fava Beans and Greens [Vegan]
- 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
- Make zucchini noodles with your spiralizer, grater, or with a potato peeler. Twirl and place in a bowl.
- Boil the water, add mushrooms and let simmer
- 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.
- Add the boiled fava beans to the mushrooms and let simmer for a minute or two, until the beans are heated.
- 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.
- 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!