Loaded Zoodle Bowl
Though ramen "cup o' soups" are so easy, they're loaded with sodium and some problematic additives. They also don't offer much nutritional value as they're mostly highly refined starch.
Using your spiralizer or grater to create nutrient-rich "zoodles" doesn't add much extra prep time, but it WILL load your soup bowl with fresh flavors and life energy!
And don't skimp on the cultured veggies - they add a nice sharp bite and can help strengthen your gut health.
- 2 tablespoons miso paste, or more to taste (any type)
- 1-2 teaspoons sriracha, to taste
- 3-4 cups boiling, sodium-free broth of choice (or water), divided
- 1 medium zucchini or small daikon radish, spiralized into long zoodles or grated
- 1 medium carrot, grated
- 1 cup baby kale or baby spinach
- ½ cup thinly sliced shiitake mushroom caps
- ¾ cup cooked protein of choice (I like cubed prepared tofu)
- 1 tablespoon dried wakame or 1 snack-sheet nori, snipped into slivers, optional
- 3 scallions, thinly sliced
- Optional toppings: 3 tablespoons fermented veggies, such as kimchee or sauerkraut, 1 tablespoon sesame seeds
- Combine the miso paste and sriracha in a large bowl and add about ½ cup of the hot broth. Whisk or stir well to melt.
- Add the ingredients from the zucchini through the scallions in the order listed.
- Pour the remaining broth over everything and stir gently to mix.
- Let stand for a few minutes for the veggies to soften and sprinkle with optional toppings, if using, to serve.
You can use any type of vegetables you enjoy for this soup, fresh or frozen. If you’d prefer to use a root vegetable combination or other “tougher” veggies, simple boil them in the broth for 10-15 minutes until they reach desired tenderness before adding to the miso and sriracha.