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Zucchini and yellow squash noodles topped with tofu, bok choy, cabbage, and mushrooms in a hot miso broth.
Yield: 4 Servings
Zucchini & Yellow Squash Zoodle
1 pound zucchini (about 2 medium)
1 pound yellow squash (about 2 medium)
Sauteed Bok Choy, Cabbage & Mushrooms
¼ teaspoon sesame oil
¼ teaspoon vegetable oil
½ cup thinly sliced baby bok choy
½ cup shredded red cabbage
½ cup thinly sliced shiitake mushrooms
½ teaspoon very finely chopped ginger
½ teaspoon very finely chopped garlic
½ teaspoon soy sauce or gluten-free tamari*
White Miso & Mushroom Broth
1 teaspoon vegetable oil
2 teaspoons sesame oil
1 teaspoon very finely chopped garlic
2 teaspoons very finely chopped lemongrass
1 tablespoon very finely chopped ginger
2 tablespoons very thinly sliced green onions
1 cup thinly sliced shiitake mushrooms
1/3 cup soy sauce or gluten-free tamari sauce*
1/3 cup rice wine (mirin)
2 ½ cups vegetable broth*
2 ounces (about 1/4 cup) white/shiro miso paste*
½ teaspoon Kosher salt
½ teaspoon black pepper
Zucchini & Yellow Squash Zoodle Bowl
2 cups each of zucchini and yellow squash noodles
½ cup sauteed bok choy, cabbage and mushrooms
½ cup drained and pressed tofu cut into small cubes
3 cups white miso & mushroom broth
4 teaspoons thinly sliced green onions
Gluten, Sesame, Soy
Nutritional Information
To Prepare Zucchini & Yellow Squash Noodles:
Thoroughly wash zucchini and squash. Trim each end of the zucchini and squash. Using a chef knife or a mandoline slicer with a julienne blade insert, slice zucchini and squash lengthwise into very thin, long strips. Note: If using a chef’s knife, cut thin strips lengthwise into thin sticks to create noodles, leaving out the seedy central part of the vegetable. Place in a covered container and keep refrigerated until ready to use.
To Prepare Bok Choy, Cabbage & Mushrooms:
In a large sauté pan, heat sesame oil and canola oil over medium-high heat. When shimmering, add bok choy, cabbage, and mushrooms. Sauté for 1 to 2 minutes until vegetables begin to soften. Add ginger and garlic. Sauté for another 2 minutes until vegetables until vegetables are tender-crisp. Add soy sauce or tamari and toss until the vegetables are evenly coated. Remove from the heat.
To Prepare White Miso & Mushroom Broth:
In a 1-quart pot, heat vegetable oil and sesame oil over medium-high heat. When shimmering, add garlic, lemongrass, and ginger. Sauté for 2 to 3 minutes until garlic lightly browns. Add green onions and mushrooms and sauté for another 2 minutes. Add soy sauce or tamari, mirin, and stock. Bring to a boil, then reduce heat to low and gently simmer for 20 minutes until reduced by one quarter. Whisk in miso paste, salt, and pepper, stirring to remove lumps. Simmer for another 5 minutes to combine flavors. Strain broth through a fine strainer into a bowl and discard solids. Keep warm until ready to use.
To Assemble Zucchini & Yellow Squash Zoodle Bowl:
Place ½ cup each of zucchini and yellow squash noodles at the bottom of each bowl. Place 2 tablespoons of sauteed vegetables and 2 tablespoons of diced tofu on top of the noodles. Ladle ¾ cup of hot miso broth over the vegetables and tofu. Garnish with 1 teaspoon of green onions. Enjoy immediately!
Chef Tips: Ginger, garlic, and lemongrass pastes can be found in the produce section of many grocery stores. If you cannot find lemongrass, try very finely chopped lemon zest.
