“Miso” Mushroom Soup with Zoodles
“Miso” Mushroom Soup with Zoodles
Ingredients
- 3¼ cups water divided
- 3 cups vegetable stock
- 1 T garlic thinly sliced
- 1 T tahini
- 1 T fish sauce
- 1 T coconut aminos plus extra for serving
- 2 cups white mushrooms thinly sliced
- 1 T fresh lime juice
- 1 t salt
- 6 cups zucchini noodles
- 1 T spring onions finely chopped
- 1 T fresh red chili finely chopped
- 1 T sesame seeds
Instructions
- Combine 3 cups of water, 3 cups of vegetable stock, and sliced garlic in a large pot, and bring to a boil.
- While the water-stock mixture is coming to a boil, whisk the tahini, fish sauce, coconut aminos, and ¼ cup of hot water together in a small bowl until smooth and creamy.
- Stir the tahini mixture into the pot, add the sliced mushrooms, and bring the heat down to medium.
- Cook the mushrooms for 5 minutes until tender. Stir in the lime juice and add the salt.
- Add the zucchini noodles to the pot and cook for 2 minutes until al dente.
- Divide the noodles and soup evenly between two bowls. Garnish with spring onions, red chili, and a sprinkle of sesame seeds.
Nutrition
Calories: 108kcalCarbohydrates: 9gProtein: 5gFat: 6g
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