Serves 2


  • 2 tsp. sesame oil
  • 1/2 Tbsp. white, or yellow, miso paste
  • 7 ounces baby bok choy, ends trimmed and leaves separated
  • 2 scallions, diced, white and green parts separated
  • 1-inch piece of ginger, peeled and minced
  • 1/2 yellow onion, cut into 1/2-inch slices
  • 1 garlic clove, minced
  • 4 cups vegetable stock
  • 2 Tbsp. low-sodium soy sauce
  • 3.5 ounces shiitake mushrooms, halved
  • 1 large zucchini, or 2 small zucchinis, spiralized using Blade D on an Inspiralizer (or the spaghetti noodle setting), noodles trimmed
  • Hot sauce, to garnish (optional)
  • 1/4 tsp. black sesame seeds plus 1/4 tsp. white sesame seeds, mixed together


    Special equipment: spiralizer

    Place a large skillet over medium-high heat and add in half of the oil. While oil heats, rub the bok choy with the miso paste using your fingers to cover completely. Once heated, add in the bok choy and cook 3 minutes per side, or until charred. Remove the bok choy and set aside then immediately add the rest of the sesame oil, white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes, or until the onions soften. Then pour in the stock and soy sauce, cover and bring to a boil. Next, add in the mushrooms, lower to a simmer and let cook for 5 minutes, or until the mushrooms soften. Then add the zucchini noodles and cook for 2 to 3 more minutes, or until the noodles are al dente, or cooked to your preference.

    Using pasta tongs, carefully transfer the noodles to 2 serving bowls and top with the bok choy. Then ladle over the broth mixture. Garnish with green scallions, sesame seeds and hot sauce (optional) and serve immediately.

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