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Miso Mushroom Zoodle Soup


• 1 large zucchini, spiralized

• 1 teaspoon coconut oil

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 1/2-inch ginger root, grated

• 5 shiitake mushrooms (tops only), sliced

• 1 Tbsp white miso paste

• 1 Tbsp tamari

• 4 cups low-sodium vegetable broth

• 1/2 cup water

• 1 bunch bok choy leaves, loosely chopped

• nori seaweed sheets, crushed

• green onion, sliced (garnish)


  1. Spiralize zucchini into zoodles and set aside (or buy already prepared zoodles).

  2. Add coconut oil to a medium sized pot over medium-low heat.

  3. Add ginger, garlic, and onion. Cook for 2 minutes.

  4. Add mushrooms and sauté until soft.

  5. Stir in miso paste, tamari, vegetable broth, and water.

  6. Bring soup to a boil, then reduce to a simmer and add bok choy.

  7. Let soup simmer for about 5 minutes.

  8. Add zucchini noodles and let simmer for another 3 minutes.

  9. Remove soup from heat and garnish with green onion and crushed nori. Enjoy!

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