Ramen without the noodles; zucchini with the vegetables!
호박 그릇 (Korean)
/hobag geuleus/
ズッキーニボウル (Japanese)
/zukkīnibouru/
serves 2
2 Tbs. (30 ml) miso paste or more to taste (gluten-free)
1-2 tsp. Sriracha hot sauce, samba oelek paste, crushed red pepper, or cayenne pepper powder
3-4 cups (7,5 dl-10 dl) boiling, sodium-free organic bone broth
1 medium organic zucchini* spiraled or grated
1 organic grated carrot
1 cup (200 g) kale or spinach
1/2 cup (100 g) thinly sliced shiitake mushroom caps
1/4 cup (50 g) cooked protein (example: shredded organic chicken, flaked white fish, or cubed organic tofu)
3 green organic onions, thinly sliced
3 Tbs. (45 ml) fermented vegetables (example: kimchi or sauerkraut)
optional: 1 Tbs. (15 ml) dried wakame ワカメ (a sea vegetable, English: sea mustard; French: wakamé or fougère des mers)
1 Tbs. (15 g) sesame seeds
1. Combine the miso paste and Sriracha in a large bow.
2. Add 1/2 cup (120 ml) hot broth. Stir to melt the miso.
3. Add in order: zucchini through fermented vegetables.
4. Pour the remaining broth. Stir gently to mix.
5. Let it stand a few minutes.
6. Sprinkle with sesame seeds
* try with daikon radish
-modified "better nutrition"
