Recipe: Zucchini Noodle Broth Bowl
This savory Zucchini Noodle Broth Bowl with sliced sweet peppers is an easy way to boost vegetables at a meal, or even serve as the foundation to build a meal around. The veggie-focused dish is incredibly simple to make and could be a light meal or served with a prepared starch (such as rice or dumplings) and protein (such as tofu or shredded chicken). Add it all to the bowl for a heartier soup, or serve on the side —your preference! Get creative with the flavorings if you like a more robust flavor – add garlic powder, a drizzle of sesame oil, or a teaspoon of chili garlic paste. Let this veggie broth bowl be the start to a deliciously balanced plate method meal, or the canvas you build upon for a savory and satisfying Asian meal.
Zucchini Noodle Broth Bowl
Serves 2-3
Ingredients
- 32 oz carton of chicken or vegetable broth
- 2-3 tsp ground ginger
- 12 oz package of frozen zucchini noodles
- 2 large red, yellow, or orange bell peppers sliced into thin strips
- Juice of 1 lemon or lime
- 2 tsp low-sodium soy sauce or tamari
- To serve: cilantro, Thai basil, sliced green onions
Directions
- Pour broth into a saucepan and stir in the ground ginger.
- Bring the broth to a boil over high heat. Once the broth is boiling, add the frozen zucchini noodles and cook until they begin to break apart, about 3-5 minutes.
- Reduce the heat to a simmer over medium. Add sliced bell peppers and continue cooking the vegetables and broth for 5-8 minutes (or until the bell peppers are tender).
- Remove the saucepan from the heat and squeeze in the juice of one lemon or lime. Add soy sauce/Tamari and fresh herbs or green onions, per your preference.
- Divide between bowls and serve.