Zucchini noodles taste exactly like perfectly al dente pasta. Don’t argue with me, because it’s true.
This is a delicious, easy and speedy soup you can throw together for a no-fuss lunch or dinner (or breakfast too, if that appeals to you).
It’s a blast to use a spiral slicer to make the noodles, and that’s mainly why the pasta-like texture is so spot-on. I get that not everyone has one, though, so you could recreate the effect using a mandolin or a vegetable peeler. If your food processor has a thick slicing or shredding blade, that might work too.
This recipe serves one. If you like it, you could double or quadruple the quantity and share. Or just slurp it up by yourself. I promise I won’t judge.
Zucchini Noodle Miso Soup
gluten-free, dairy-free, vegan, vegetarian
1/2 a large zucchini, or one small one
1/2 cup sliced mushrooms
1 1/2 cups water
1 tbsp miso
1 tsp sesame oil
1 sheet raw nori (optional)
First, make your noodles. Spiralize your zucchini, shred it with a mandolin or peel it into long strips with a vegetable peeler.
In a small pot, sauté the mushrooms in a few tablespoons of water until softened. Add the 1 1/2 cups water, then the zucchini noodles and cook for 3 or so minutes, until the noodles are tender.
While the noodles are cooking, mix your miso with a little bit of hot water until it forms a paste.
Remove the pot from the heat and stir in miso and sesame oil. If using nori, tear into pieces and let it wilt in the soup.