July 2, 2014

Zucchini "Udon" Miso Soup

i was never a fan of udon noodles, but my dad LOVES them (he's definitely a carb-aholic). my mom left a little magazine from a local health food store with some recipes on the table, and i was inspired to make "udon" zucchini noodles just because i needed another excuse to play around with my spiralizer ;)

Recipe: Zucchini "Udon" Miso Soup
By: Hannah Claudia
(serves 2 generously)

1 zucchini, spiralized
handful of bean sprouts (per person)
1 block of soft tofu, cut into small squares
1 ear of corn, cooked & kernels cut off
dried seaweed, rehydrated (soak them in some warm water and rinse the water out)
1/2 scallion, chopped
2-3 tablespoons of parsley, chopped
1-2 cups of water (depending on how much soup you want)
2-3 tablespoons of miso paste (all depends on your taste preference)

(opt. toppings) sesame oil, furikake seasoning, soft boiled egg


1. Mix the water and miso paste in a pot.
2. As you bring the miso stock to a boil, add the tofu, bean sprouts, seaweed, corn kernels, scallion, and
parsley (all of the ingredients except for the zucchini noodles)
3. When the soup comes to a boil and all of the ingredients have warmed through, remove from the heat.
4. In two bowls, place as much "udon" as you want, and then pour the soup over it.
5. Add your toppings and enjoy!

(clockwise) parsley, tofu, rehydrated seaweed, miso paste (looks a bit like cookie butter from here), and bean sprouts

it's not often that i crave for a comforting, hot bowl of soup in the middle of summer ---  no wait, we've barely gotten into july (feels like it's been forever though) --- , but all of the crazy work and homework and extra things that i've got going on have seriously made me a very tired person lately...but not tired enough to stay in bed rather than get up at 6:30 am to make scones for my mom's birthday (HAPPY BIRTHDAY MOMMA)...but you know what i mean.

fingers crossed that things start to perk up :/
xoxo, hannah

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