Here's how...
- First, you Need a "Spiralizer" to turn a Zucchini into a Ramen Noodle!
Ingredients (for 1 serving):
- 1 "spiralized" Zucchini (instead of yellow "ramen" noodle)
Toppings:
- A small amount of thinly-sliced Kale (instead of "wakame" seaweed)
- A few slices of a Cremini Mushroom (instead of pork slices. You can use whatever mushrooms)
- A couple of pieces of Nori (dry seaweed)
- A small amount of thinly-sliced carrot
Soup/Broth:
- Veggie ends and skins (I used the veggie ends I kept in the freezer & peeled-off zucchini skin and carrot ends)
- Juiced Carrots (I used a whole bag)
- Juiced Ginger (I used 1/3. You can also "grate" the ginger instead. I juiced my ginger and carrots for a "clear broth")
- White Miso
DIRECTION:
1. Peel off the green skin part of a zucchini. (Save the skin for a broth)
2. Use the juicer to juice carrots and ginger. Set aside.
3. Make a soup/ broth. Add 1.5 cup of water in a saucepan. Bring it to a boil. Throw in the veggie ends (I had them in a freezer), carrot ends and zucchini skins. When you see a little color, from the veggies, in the boiling water, you can take out the veggie ends and skins. Bring the heat to a Medium-Low.
4. Add juiced carrots and ginger to the above broth. Add a large spoonful of White Miso. (You can adjust the quantity of juice and miso to your liking)
5. Add the spiraled Zucchini! Cook it till it softens to turn "noodle-like." (You see the zucchini absorb the soup and colored)
6. Pour the Zucchini noodle and soup into a serving bowl. Add the toppings. Serve! <3
Enjoy & Keep warm! xoxo
