I was inspired by TheDailyRaw’s “Daikon Dumpling with Miso Broth”, but was too hungry to make the dumplings. I used the dark miso that I already had and decided to go with a traditional style asian noodle in broth. It tasted great! And looked good, too! I’m sorry to say that I didn’t think to take a picture of it...

Recipe Directions

In each of 2 bowls, put 1 Tbs miso, 1 3-finger pinch of wakame and 1 cup warm water to dissolve miso & soften wakame. Spiralize zucchini using narrowest size “noodle” (or shred). Cut thru zuchini “noodles” 3 times to reduce to managable size. To assemble – Divide evenly between both bowls of broth making a central pile: “noodles” on bottom, shreded carrot on top making a peak. Drizzle 1/2 tsp sesame seed oil over very top of vegetable pile in bowl. Sprinkle the top of the pile with 1/2 Tbs powdered sesame seed. Serve with lime wedges to squeeze into broth.

Kmqq's Thoughts

I was inspired by TheDailyRaw’s “Daikon Dumpling with Miso Broth”, but was too hungry to make the dumplings. I used the dark miso that I already had and decided to go with a traditional style asian noodle in broth. It tasted great! And looked good, too! I’m sorry to say that I didn’t think to take a picture of it before we ate it…maybe next time, I’ll remember. i’m So Sorry about the sesame seed oil in triplicate – the computer didn’t seem to be taking it and all of a sudden there were three of them! Of course, it’s only ONE teaspon of sesame seed oil.

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This sounds very good. I think I'll make that today. Ordinarily, I would be making zucchini spaghetti, but it's so cold and wet here today, I think I need something warm to eat.

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