Carrot-Ginger Miso "Zucchini" Ramen!

Although it's springtime and getting warmer, it could still get chilly at times. So, I made myself a nice, warm bowl of "Zucchini" Noodle Soup with Carrot-Ginger Miso! This is, by far, my most favorite creation of my own! <3

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