As those of you who have been following me on Instagram and Facebook know, I’ve lately been doing a lot of spiralizing. For those who don’t know what that means, you put your veggies through a wonderful contraption that turns them into noodles. For this particular recipe, I used zucchini, hence “zoodles”.
I know, it’s amazing, right? I’m all about trying to create healthy alternatives to my favorite dishes, so discovering the spiralizer was kind of life-changing. You should definitely expect many more spiralizer recipes on this blog. In fact, there’s another one on the stove right now that I’ll be posting soon.
This recipe took me on a trip to H Mart to find some miso paste. I’ve never been to H Mart before and I feel like I’ve been missing out. My mother was even more in awe than I was. It’s a little far from my home but I know we’ll be going back. We got a little distracted but we did manage to find the miso paste.
For this recipe, I took a lot of inspiration from Kathleen at Hapa Nom Nom. Below are my variations.
- 7 eggs, soft boiled
- 1/2 cup miso paste
- 2 tablespoons Sriracha sauce
- 2 tablespoons sesame paste
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garlic paste
- 2 teaspoons rice vinegar
- 8 cups vegetable broth (you can use chicken broth, I just happen to be vegetarian)
- 3 stalks bok choy, thinly sliced
- 3 medium zucchini, spiralized using the thin noodles blade
- 5 green onions, thinly sliced
- 5 oz enoki mushrooms
- 1 large red bell pepper
- Spiralize the zucchini.
- In a large pot, whisk together the miso paste, Sriracha sauce, sesame paste, ginger paste, garlic paste, and rice vinegar. Continue whisking as you add in the vegetable broth to ensure it mixes well. Bring to a boil on the stove and then allow it to simmer.
- Add the bok choy and zoodles to the broth and cook for about 3-4 minutes.
- In a separate pan, bring some water to a boil and add the mushrooms, green onions, and bell pepper. Cook until soft.
- Remove the vegetables from the boiling water (I used a small strainer to do this) and add eggs. Boil eggs for 6 minutes, remove from the pan, and let them reach room temperature. Run them under cool water for a minute and carefully peel.
- Ladle zucchini noodles and broth into bowls and garnish with bell peppers, mushrooms, green onions, and eggs.
- If you’re like my mother and are still not satisfied with the level of spiciness, add some red pepper flakes.
Hope you all enjoyed the first recipe!
For the record, this was just as time consuming as I thought it was going to be. Hopefully, I can streamline the process soon!