for 4 – 8 portion
1 onion
2 cloves garlic
2 carrots
2 celery stalks
stems cut off from shitake mushrooms
½ inch jalapeno pepper
1 inch piece of ginger
salt and pepper
4 cups of water
10 oz. shitake mushrooms
2 tbs miso paste
1 big, firm zucchini, grated on the coarse side of the grater into long strips
2 big carrots grated on the coarse side of the grater into long strips
½ red or green chile pepper
2 tablespoons soy sauce
cilantro or Italian parsley leaves
2 scallions sliced thinly on the diagonal
sesame oil
black and white sesame seeds

In my quest to make the low-carb and vegan ramen soup, I turned to zucchini to replace the ramen noodles. This ramen soup gets its full flavor from umami-rich ingredients – shitake mushrooms, miso paste, nori and sesame oil. A rich mushroom broth combined with barely cooked vegetables is both fresh and rich, quite comforting meal for cold anr rainy summer days.

Wash and dry the vegetables. Peel and roughly chop the carrots, onion, parsley and celery. Cut off the stems from the shitake mushrooms. Put the chopped vegetables together with shitake stems into a medium pot.  To the same pot  add ginger, piece of jalapeno and garlic cloves. Pour over the water, season lightly with salt and pepper and simmer  the broth on a low heat for about half an hour. Strain the broth, discard the vegetables and put the clear broth back into the pot, add the mushroom cups sliced into thin strips to the broth. Cook until the mushrooms are soft. Remove the soup from the heat and add miso paste and nori cut into thin strips. While the broth is simmering, grate the zucchini and carrots. Slice thinly the scallions and jalapeno pepper. Chop the cilantro leaves. Divide the zucchini and carrot noodles between four bowls, add the broth, trying to divide the mushrooms evenly. Garnish with the scallions, cilantro and jalapeno. Pour some soy sauce and sesame oil on top. Sprinkle some black sesame seeds on top.

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