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Zucchini Ramen with Miso Tahini Broth
Ingredients
  • ¼ kabocha squash, seeded, halved and sliced into ¼-inch arcs
  • ¼ white cabbage, cored and sliced into thin strips
  • ½ cup of shitake mushrooms, de-stemmed and sliced thin
  • ½ cup of chopped broccoli
  • 1 zucchini, julienned to make ramen “noodles”
  • 4 cups water
  • 4 tablespoons white miso paste
  • 2 tablespoons of tamari
  • ¼ cup tahini
  • Juice of ½ lemon
  • Hot red pepper
Steps
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