Vegetable Noodle Miso Soup

• Gluten free

• Produce

  • 1 Carrot
  • 2 tbsp Cilantro
  • 1 tbsp Ginger, root
  • 1 sheet Nori
  • 3 Spring onions
  • 2 Zucchinis, large

• Refrigerated

  • 4 oz Tofu

• Canned Goods

  • 4 cups Vegetable broth or chicken broth

• Condiments

  • 2 tbsp Miso paste

• Baking & Spices

  • 1 Salt & pepper

Found on asaucykitchen.com

Description

Ingredients

• 4 cups vegetable broth or chicken broth(945 ml)
• 2 tablespoons miso paste
• 1 tablespoon freshly grated ginger root
• 2 large zucchinis, spirialized or peeled with a julienne peeler
• 1 carrot, spirialized or peeled with a julienne peeler
• 3 spring onions, chopped - green part only for low FODMAP
• 2 tablespoons cilantro, chopped + more for garnishing
• Salt & pepper to taste
• Optional add ins for a more traditional miso soup:
• 1 sheet nori (dried seaweed) cut into rectangles
• 4 ounces tofu

Directions

• Add the stock and ginger to a saucepan. Bring to a boil, then reduce down to a simmer for 3-4 minutes.
• Add the miso paste to a small bowl. Measure out 1/2 cup of the broth and pour it over the miso paste. Mix with a fork until the miso is dissolved..
• If you havent already, spiralize the zucchini and carrot or shred them with a julienne peeler.
• Add the zucchini, carrot, and cilantro to the soup and simmer for another 2-3 minutes.
• Remove the soup from the heat. Add the miso broth back to the pot with the rest of the soup along with the spring onions. Season with salt and pepper to taste.
• Garnish with additional cilantro and serve.