Yield: 2 1/2 cups, 2 servings
Zucchini noodles are the secret ingredient in this soothing bowl of broth. While not 100% raw, it's very very close!
- 2 1/4 cups water
- 1⁄2 cup baby spinach leaves, tightly packed
- 1⁄2 cup thinly sliced carrot (1⁄2 carrot)
- 1/2 cup thinly sliced cremini mushrooms
- 1 zucchini, peeled
- 2 tablespoons mellow white miso
- 1/2 teaspoon shoyu or tamari
- pinch salt
- 2 teaspoons thinly sliced green onion
- cutting board
- chef’s knife, 8-inch
- vegetable spiral slicer
- measuring cups
- measuring spoons
- small saucepan
- small mixing bowl
- wooden spoon
Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.
Place 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high . Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small mixing bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, shoyu, and salt to the water and vegetables and stir until well combined. Serve immediately.
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