From stove top to table top in under 10 minutes, you’ll love this speedy One-Pot Spiralized Zucchini Noodle Miso 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 the lone zucchini sitting in my crisper. 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.
One-Pot Spiralized Zucchini Noodle Miso Soup
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 Miso Soup
- 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 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!
special diets and swaps
- VEGAN 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!
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!
If you get a chance to try this One-Pot Spiralized Zucchini Noodle Miso Soup, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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 dang mind. Yowza! At least you guys still love me despite it. Right?
Still here? Try this Spicy Sriracha Chicken Zoodle Soup too!
I invited my friends for the kitty party at my home, so tried making this soup and everyone liked it very much, Thank you so much
I am so incredibly excited to try this tonight!
Yay!!! Hope you adore it Marie – thank you!
Do you have a favorite brand of vegetable broth you like to use. I tried something from our local wholesale club and it wasn’t well received.
Hey Angie! I’ve been making my own lately in the Instant Pot when I have enough veggie scraps saved up (I make it from all the clippings and wilted veggies and just store it all in the freezer until it’s time to make the broth) and it can be done in the slow cooker and stove top too — LMK if you want links on how to make it, I’ve seen some good tutorials online!
The rest of the time I love using Pacific Food’s veggie broth and also the store brand from The Fresh Market! I usually have a few of each in my pantry at all times!
Love how simple and easy this is as well as healthy!
This seems simple enough! I am going to attempt it to make it this week…wish me luck. 🙂
Could you use Miso paste for the base?
Ohmygosh YES!!! I hunted for miso paste for nearly two days in my small town [I live near a cow farm if that’s any indication lol!] and could’t find it so I defaulted to miso soup packets. Hopefully when we move to our new house later in the month I’ll find a great international food section and some glorious miso paste for this soup – Hope you adore the recipe as much as we do!
i think think is the BEST use of zoodles I’ve seen. and I love miso so this is perfect! I’d probably just use 1 serving of miso for the whole thing though since it’s a bit salty for meh.
AH!!! THIS right here is a GEM! And I want it stewing in my kitchen right now, but oh wait, I need those ingredients first, ha ah.
Genius!! And the perfect recipe to make when I’m out of spaghetti sauce but I want some zoodles!
um. YUM. this looks SOOO good. i might have to throw in some chicken for my favorite t-rex boyfriend… but i’m trying to minimize meat (it’s been bothering me lately) – how do you think adding a little quinoa or maybe lentils to add a little protein would be? good luck with your move lady! i still have nightmares from my cross country move five months ago!
We have done the let’s play “pantry roulette” many times when we have moved. I love the zucchini noodles and Asian flavors!
Oh my gooshhh! This looks seriously amazing 🙂 I also love the idea of adding sriracha, too! I make a homemade sauce thing that is very similar and nommmm. We add it to everything. Anyway, aside from this soup looking delicious, I love that it’s so quick!
I love this! I use zucchini as noodles in Italian style dishes, but I hadn’t thought about an Asian dish, let alone soup! I have miso and zucchini and now a craving. Thanks for the recipe!
Oh yes, this really does look delicious! Will give this a try!
This is such a healthy and delicious take on a classic noodle soup. Love it!
I LOVE that you used zucchini instead of noodles in this. Genius!