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Rating
4.5/5 (from 2 ratings)4.5 -
Yield
2 servings
Ingredients
2 cup Warm Water
2 tablespoon Mugi Miso Broth
2 pinch (using 3 fingers per pinch) Wakame dry seaweed
1 cup shreded carrots, shreded
1 good size zucchini
1 tablespoon whole sesame seeds, powdered
1 teaspoon sesame seed oil, Toasted or regular
1 teaspoon sesame seed oil, Toasted or regular
1 teaspoon sesame seed oil, Toasted or regular
1 lime cut into wedges
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
By kmqqI 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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Comments
Top voted
Ilse
Nov 07, 2010
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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Ilse
Nov 07, 2010
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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