Ginger-Miso Zoodle Soup
This cozy bowl of zoodles is perfect for a no-fuss, night-in dinner. The ginger miso broth is somewhat of a 'specialty item' but it's very versatile and inexpensive soo.. worth it! If you can't get the broth you can swap out for vegetable or chicken broth. I would add extra spices + some coconut aminos if you choose to swap to a different broth. I love that this is an easy week-night soup for one or I can make a larger pot to serve the whole family. Enjoy!
1 carton Trader Joe's Ginger Miso broth
1 -2 carrots, cut into small pieces
1 zucchini spiralized into zoodles
1 tsp ginger powder
Red pepper flakes
Optional: 1 tbsp ghee or grass-fed butter
Pour desired amount of broth into small sauce pan and warm over medium-high heat to a boil. (For one: 1 cup)
Next, reduce heat to medium-low, add chopped carrot and simmer until tender.
Once carrot is tender turn off the heat. Stir in black pepper and ginger. If using butter or ghee, add now.
Then add raw zoodles to the pan and let sit for 1 min. (This will cook the zoodles with getting mushy)
Top with sesame seeds and red pepper flakes.
Serve right away.
**This soup is wonderful paired with a very simple salad. I used butter lettuce, arugula, bacon (swap for coconut bacon if vegan, pink salt, black pepper and my simple honey mustard viniagrette dressing.
Links for both the coconut bacon and salad dressing included. ;)