ChickPea Miso Soup
Ingredients
- 4 cups water
- ½ cup shitake mushrooms, sliced
- 1 zucchini, spiralized or julienned
- 1/2 cup cooked chickpeas
- 2 tablespoons organic chickpea miso (I love South River)
- 2 scallions, thinly sliced
- a couple sprigs of cilantro
- 1 teaspoon black sesame seeds
Instructions
- Place water in a pot over low heat
- When water is boiling, add mushrooms, zucchini noodles & chickpeas
- Cook for a few minutes to desired consistency
- Remove soup from heat and stir in miso mixture
- Serve at once and garnish with scallions, cilantro and sesame seeds