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.