Ingredients
- 10 g dried shiitake mushrooms (alternatively use porcini)
- 1 cup hot water (250 ml)
- 1 1/2 tablespoons extra-virgin olive oil
- 200 g cremini mushrooms, sliced
- 4 green onions, chopped
- 1/2 a fresh red chili, sliced (optional)
- 4 garlic cloves, minced
- 1 tablespoon fresh peeled and grated ginger
- 1- litre vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon muscovado brown sugar (or coconut palm sugar)
- 3 zucchinis, spiralized
- 2 medium carrots, grated
- 1/4 small red cabbage, shredded
For serving / garnish (optional):
- Toasted sesame oil and/or sriracha sauce, to season
- Cilantro leaves
- Black or white sesame seeds
Instructions
- In a small bowl, combine hot water with the dried mushrooms. Let stand until softened, about 20 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
- Heat the oil in a large pot or Dutch oven over medium to medium-high heat. Add mushrooms and cook until softened 5-7 minutes. Add the green onion, chili, garlic and ginger and sauté over medium heat for 2 minutes.
- Add the reserved shiitake mushrooms and sauté for another 2 minutes. Then add soaking liquid, strained through a sieve to remove any debris.
- Add the vegetable broth, soy sauce, miso paste, brown sugar and bring to a simmer. Reduce heat to medium-low, cover and simmer lightly for 10 minutes.
- Add the zucchini noodles and cook until tender, 2 minutes more.
- Divide the broth and noodles among four bowls, dividing the carrots and cabbage among each. Season with toasted sesame oil and/or sriracha if desired and garnish with fresh cilantro and a sprinkle of sesame seeds. Serve immediately. Enjoy!
Nutrition
Notes
- To make this recipe completely gluten-free, replace soy sauce with tamari.
- See above for tips on how to sprialize zucchini.