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Asian Brothy Bowl with Zucchini Noodles

Brothy Asian Soup-1200
27 Minutes Total time 20 Minutes Prep time 7 Minutes Cook Time 280 Calories 4 Servings



  1. Trim ends of zucchini. Using spiral slicer or julienne peeler, cut zucchini into long, thin strips to make noodles. Set aside 8 ounces zucchini noodles.
  2. Heat sesame oil over medium heat and sauté ginger and white part of green onion for 3 minutes.
  3. Add chicken broth, miso paste and salad dressing from kit and bring to a boil. Add mushrooms and salad mixture from kit. Reduce heat and simmer soup for 4 minutes.
  4. Divide the zucchini noodles between four serving bowls. Pour equal amounts of hot soup over noodles. Drizzle with lime juice and garnish with wontons and sliced almonds from kit, reserved green onions, cilantro leaves, broccoli florets, and tofu.
Dinner Lunch Spring Soups Mains Tree Nuts Wheat Soy

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