Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/9061/
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.
Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/9061/