Serves: 2
Total Calories: 42
Yield: 2 1/2 cups

1 zucchini, peeled
2 1/4 cups water
1/2 cup peeled and thinly sliced carrot
1/2 cup thinly sliced cremini mushrooms
1/2 cup baby spinach, firmly packed
2 tablespoons mellow white miso
2 teaspoons thinly sliced green onions
1/4 teaspoon tamari
dash salt

Equipment:
peeler
vegetable spiral slicer
measuring cups
cutting board
chef’s knife, 8-inch
small saucepan
measuring spoons
small bowl
fork
wooden spoon

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Put 2 cups of the water and the carrot, mushrooms, and spinach in a small saucepan. Cover and bring to a boil over medium-high heat. Immediately remove from the heat and let stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onion, tamari, and salt to the water and vegetables and stir to combine. Serve immediately.

Nutritional Facts:

Serves: 2
Total Calories: 42
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cream of cucumber soup
cream of tomato soup
cream of zucchini soup
curried cream of carrot soup
garden vegetable soup
gazpacho
miso soup
ramen
papaya-lime soup
spinach-apple soup