Miso Mushroom Zoodle Soup

Ingredients:

• 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)

Directions:

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!