INGREDIENTS:
Zucchini, Carrot and Yellow Squash (for Tri-Color Veggie Noodle)
(Baby) portabella, (baby) spinach, ginger, Nori and white sesame (for toppings)
Veggie ends and Chickpea miso (for soup)
DIRECTION:
1. Make tri-color veggie noodles with a spiralizer. (Keep the veggie ends, and use them as soup stock)
2. Steam the spinach. Squeeze the steamed leaves tight and cut them to edible-size chunks. (Keep the squeezed-out "spinach water" as well as the water used to steam the spinach. They can be used in the ramen soup, unless you don't want to mix the "color" in your soup.)
3. Boil medium-hot water, and pour in the veggie ends. (Add the "spinach water" in (2) if you don't mind the mixed color in your soup. I added it, because it's nutritious!)
4. Pour in the Tri-Color Veggie Noodles in the above med-hot soup. Wait till the noodles get a little tender, and take them out. Keep the noodles in the serving bowl you'll be eating out of.
5. Add chickpea miso in the med-hot soup, if you like Miso Ramen. You can also just use the clear-based soup you just made.
6. Pour in the soup into the serving bowl with Tri-Color Veggie Noodle. Add toppings. Serve the dish. :)
Keep warm and enjoy the day! <3
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