ZUCCHINI RAMEN MISO SOUP

4 to 8 portions

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 jalapeno pepper
2 tablespoons soy sauce
cilantro or Italian parsley leaves
2 scallions cut sliced thin on the diagonal
4 eggs cooked shells removed
black sesame or black cumin

 

 

 

 

In my search to make this soup low-carb  carb, I turned to zucchini to replace the ramen noodles. It is nothing new, for the zoodles, as they are called, have become quite popular recently. This zucchini ramen soup gets its full flavor from umami-rich ingredients I used to make it – shitake mushrooms and miso paste. Umami is the fifth of the basic tastes like sweet, salty, sour, and bitter. It is a taste that makes the food taste delicious and makes you feel satiated. A rich mushroom broth combined with green vegetables and fresh zucchini and carrot noodles make this dish a comforting, hearty option for a chilly night for fall.
Enjoy!
Lilia

xoxo

Wash and dry the vegetables. Peel and roughly chop the carrots, onion, parsley and celery. Cut off the stems from the shitake mushrooms. In a medium pot, add chopped vegetables together with shitake stems. To the same pot add ginger, piece of jalapeno and garlic cloves. Add 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 mushrooms cups sliced into thin strips to the broth. Cook until the mushrooms are soft. Remove the soup from the heat and add miso paste. While the broth is simmering, grate the zucchini and carrot. Cook the eggs. 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 on top. Add eggs cut side up. Sprinkle some black sesame seeds or nigella on top.

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