Flavourful one-pot spiralized zucchini noodle miso soup that’s easy to make and perfect to warm up your soul when it’s cold outside. Grain free, we love using zoodles (zucchini noodles) in this soup, to add more veggies and also for its texture!
This Zucchini Noodle Miso Soup is:
- Healthy and packed with veggies
- Gluten-free
- Full of proteins with the shrimp and edamame
- Versatile, you can adapt it to your preference
Miso Paste
Miso paste is a fermented soybean from Japan with a deep umami flavour. We love using miso because it adds so much flavor and doesn’t need to simmer for long!
Use white miso paste: There’s different kinds of miso paste. I recommend using white miso paste for this recipe. You can find miso in the refrigerated section at the grocery store. You can also buy it at some asian stores.
Miso can be kept for a long period: due to its salt content, miso can be kept in the fridge up to one year. It’s a nice staple to have in your fridge to use for different types of dishes, like a stir-fry or for a salad dressing. Try my buddha bowl recipe here.
How to Make Zoodles?
Zoodles are made out of zucchinis and they mimic pasta. They are crunchy and fresh and that is why we love to use them in this recipe! To boot, Zoodles are very quickly cooked, within minutes.
The easy way to make Zoodles is with a spiralizer. Here are some great options on Amazon.
You can also use a mandoline to finely slice the zucchinis and then cut them finely into a pasta shape.If you don’t have a spiralizer or mandoline, you can buy zucchini noodles at most grocery stores. They are often in the refrigerated section.
Vegan Option
In this soup, we use shrimp and edamame as our proteins. You can easily swap the shrimp for tofu if you’re looking for a vegan option. Traditional miso soup uses soft tofu, but you can also use firm tofu. Simply dice it into cubes and add them to a heated pot for a few minutes.
Pro Tips
- Use quality broth: homemade is better. We use vegetable broth, but feel free to use chicken broth instead.
- Mix miso paste with hot broth to dilute : this is an important step! Add miso paste to a small bowl. Transfer about 1 cup of hot broth into the bowl. Mix the broth with miso paste with a spoon or a whisk to dilute. Add the mixture into the soup and mix well. Doing this gives us a creamy broth and prevents miso from splitting up into lumps.
- Don’t overcook the veggies. We want crunchy veggies so this recipe only calls for a few minutes of cooking!
One-Pot Spiralized Zucchini Noodle Miso Soup
4
servings15
minutes15
minutes30
minutesFlavourful one-pot spiralized zucchini noodle miso soup that’s easy to make and perfect to warm up your soul when it’s cold outside. Grain free, we love using zoodles (zucchini noodles) in this soup, to add more veggies and also for its texture!
Ingredients
4 zucchinis, spiralized to get zoodles
1 tbsp of neutral oil (coconut oil or vegetable oil)
½ yellow onion finely diced
3 garlic cloves, minced
1½ tbsp grated fresh ginger
⅓ cup + 1 tbsp of white miso paste
8 cups of vegetable broth*
6 baby bok choy, trimmed, cut into bite-size pieces
1 cup of frozen edamame
454g of thawed shrimp (16-20 shrimp), shell & tail removed
3 green onions, finely sliced
Instructions
- In a big pot over medium heat, cook diced onion with oil for about 5 minutes.
- Add fresh ginger and minced garlic and cook for another minute.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.
- Add shrimp to the pot.
- In a small bowl, add miso. Transfer approx. 1 cup of the soup broth to your bowl. Mix with a spoon or a whisk.
- Add the miso mixture, zoodles, baby bok choy and frozen edamame to the soup. Mix well. Cook for another minute or so, until the shrimps are cooked and vegetables are still crunchy.
- Serve the soup into a bowl and garnish with green onions.
Notes
- *If you buy your broth at the grocery store, it often comes in a 900ml format. You can use 2x 900 ml and add 200ml of water to obtain 2L of liquid.
