Zucchini Noodle Miso Ramen vegan, Gluten Free in the manner of Zucchini, Water, Onion, Carrots, Acorn Squash, Greens, Celery Stalks, Cabbage, open Ginger, Garlic, Miso Paste, Scallion, well-ventilated light Lime, Cilantro, Parsley
The ingredient of Zucchini Noodle Miso Ramen vegan, gluten free
- 4 zucchini medium, julienned
- 8 cups water
- 1 onion large, quartered
- 4 carrots large, 2 carrots cut into thirds, 2 carrots thinly sliced
- 1/2 acorn squash a small, cut into large cubes
- 2 cups greens chopped, such as kale, beet greens, collard greens, chard
- 2 celery stalks coarsely chopped
- 1/2 cup cabbage
- 2 inches spacious ginger piece, cut into four
- 2 cloves garlic whole, cut in thirds
- 1 1/2 tablespoons miso epoxy resin
- 1 scallion green share chopped
- buoyant lime optional
- cilantro optional
- parsley optional
The instruction how to make Zucchini Noodle Miso Ramen vegan, gluten free
Nutritions of Zucchini Noodle Miso Ramen vegan, gluten free
@type: NutritionInformation@type: 130 calories
@type: 27 grams
@type: 0.5 grams
@type: 8 grams
@type: 5 grams
@type: 380 milligrams
@type: 12 grams
