Ginger Miso and Enoki Mushroom Soup

By Jen Paleracio | April 8, 2018

 

Although it’s Spring the weather is still on the chilly side. I really enjoy cutting my zucchini into noodles, it’s easy and it tricks your brain to feel like you’re eating the real pasta but a lot healthier.

Just in case you’re wondering what’s enoki mushrooms – they are an edible Japanese mushroom, growing in clusters, with straight stems and small caps. They’re very mild in taste and looks really pretty. It contains beneficial nutrients such as B vitamins and essential minerals, potassium and phosphorus. They are low carb and it provides important micronutrients, high in antioxidants and according to study it contain a potent anti-tumor agent called Proflamin.

Here’s the fun part – Let’s get cooking!

 

Watch the recipe video

 

 

Recipe

 

Jen Paleracio
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Ingredients
  

  • 1 large zucchini, spiraled
  • 4 oz. Enoki Mushrooms
  • 1 carrot, cut into thin matchsticks
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 inch size ginger, minced
  • 4 oz. shiitake mushrooms, sliced
  • 1 jalapeno, remove seeds for milder taste
  • 2 cups Ginger Miso broth, from Trader Joe's
  • a handful cilantro, mint, and Thai basil, for garnish
  • 1 stalk green onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon 21 seasoning salute
  • salt and pepper to taste

Instructions
 

  • 1. Heat a stock pan with oil, sauté garlic, onion, and ginger. Add carrot, celery, and zucchini, season with salt and pepper, stir to mix.
  • 2. Add ginger miso broth, stir, simmer for 5 minutes or until veggies are tender. Remove from the heat, transfer to a bowl, add Enoki Mushrooms, garnish with cilantro, basil, mint and green onion.
  • Note: if you cannot find ginger miso broth - use a tablespoon miso paste and add 2 cups vegetable broth.

 

 

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Posted in Mains, Recipes