This super healthy one pot wonder comes together in record time. From stove top to table top in under 10 minutes, you’ll love this speedy veggie soup!
Well, it’s official: we’ve successfully eaten our way through nearly everything in the house! In preparation for this week’s move, we have nothing more than a few vegetables [four, to be exact], some fresh fruit [perfect for snacking!], and several pantry essentials left. Huzzah!
This soup, inspired by last week’s impromptu miso noodle bowl, was the perfect use for my lone zucchini. Though I normally beeline for rice noodles, zucchini noodles are equally gluten-free with the added bonus of dashing calories and upping my veggie count for the day. Aside from being oh so healthy, they’re also pretty darn tasty, super speedy to prepare, and don’t require any soaking or cooking like traditional noodles.
That, folks, is a win-win-win-win.
Maybe I missed a win there. There should be WAY more wins. While I take a victory lap around my near-empty kitchen, here’s how you make this bowl-o-yum:
One-Pot Spiralized Zucchini Noodle Soup
4 minPrep Time
5 minCook Time
9 minTotal Time
- 1 large zucchini squash
- 2 cups vegetable broth
- 2 single-serving miso soup packets
- 10-16 spears of asparagus, trimmed and halved
- 1-2 tsp Sriracha chili sauce , plus extra to taste
- 1-2 TBSP toasted sesame seeds
- 2-4 stalks green onion, chopped
- Using a spiralizer or a veggie peeler, slice your zucchini into noodles.
- In a medium pot, bring 2 cups of veggie broth to a boil.
- Once boiling, add miso soup packets, stir, then add asparagus spears.
- Allow to boil for one minute to soften asparagus spears, then reduce heat to low.
- Add your zucchini noodles and simmer for 4 minutes on low.
- Garnish with Sriracha, sesame seeds, and green onion.
- Serve hot. Enjoy!
For tasty from-scratch alternatives to miso packets [which were all I had available locally] see post below.
vegansaurus chefs: There should be a few vegan versions of miso soup on the market, but it’s super easy to make your own at home! Simple Vegan Blog has a deliciously speedy vegan miso soup recipe that will make the perfect base for this veg-friendly noodle bowl!
t-rex chefs: feel free to use chicken broth and even add some chicken to the mix if you’d like!
I had a really hard time finding miso paste at my local grocery stores and opted for dried instant miso soup mix packets to make my miso broth. If you can find the paste, there’s a really detailed from-scratch miso soup recipe on The Kitchn. Feel free to use that as the base for this soup as well! Whichever you prefer will be great!
substitution shenanigans: Noodle bowls are ridiculously easy to customize based on personal preference and/or ingredients available, so feel free to experiment! If you’re not lucky enough to have a fresh zucchini handy you can easily whip this soup up with rice noodles, soba noodles, or even ramen!
As for the veggies – use your favorites! Bonus points if you stick to seasonal fare. Jalapeños are a super popular addition to noodle bowls as is bok choy. Cilantro and bean sprouts make fabulous toppings too! Seriously – anything goes! Have fun with it!
but really . . . how was it!?
Deeeeelicious! Paul and I devoured our bowls in record time and were pretty disappointed that we didn’t have enough ingredients to make more before the move. This will definitely be a repeat occurrence around here. Feel free to double the recipe right off the bat! I’m confident this tasty soup will bowl you over!
confession: I may or may not have had Salt-N-Peppa stuck in my head the entire time I was photographing/eating this soup.
Let’s talk about zoodles baby; Let’s talk about you. and. me. Let’s talk about how they’re the most amazing noodles that can be!
Let’s also talk about how I’ve lost my damn mind. Yowza! At least you guys still love me despite it. Right?
Still here? Try this Spicy Sriracha Chicken Zoodle Soup too!