MISO SOUP WITH ZUCCHINI NOODLES
This savory miso soup has a swirl of shaved zucchini “noodles” that provide a boost of vegetables and can stand-in for higher-carb options like soba or udon. Fiber in zucchini also helps to slow the absorption of natural sugars in your digestive system, making it easier on your body to digest those sugars and help avoid spikes in blood glucose levels. Edamame, tofu, and a hard-boiled egg give this flexitarian dish a boost of protein too. Plant-forward recipes like this one also help reduce saturated fats, which can contribute to cardiovascular disease.
4 large eggs
1 cup frozen shelled edamame
6 cups vegetable broth
6 tablespoons white miso paste
9 ounces spiralized zucchini
15-ounce package medium or soft tofu, drained and cubed
1. Place the eggs in a medium pot of water, bring the water to a boil, and cook the eggs until the whites are firm and the yolks are slightly soft, about 4 minutes. Remove with a slotted spoon and cool by immersing the eggs in a bowl of cold water. Once cooled, remove the shell from the eggs and slice each egg in half.
2. In the reserved water, cook the edamame until bright green and cooked through, about 4 minutes. Drain and set aside.
3. Place the broth in the now empty pot and bring to a boil. Reduce the heat to low and whisk in the miso paste until dissolved.
4. Add the zucchini to the broth and simmer until just tender, one minute.
5. Portion the tofu evenly in 4 soup bowls. Add the broth and zucchini mixture over the tofu in each bowl to gently warm it. Garnish with sliced egg and edamame and serve immediately.