RECIPE : miso zoodle soup with fava beans and greens

aah noodle soup. how i love you. if i had to choose just one dish to call my favourite, noodle soup just has to be it.
and there are so many different ways of varying it too. type of noodles, type of soup base, type of veggies, tofu or beans.

when i think of noodle soup though, my thoughts wander to rainy days, autumn in some tokyo noodle bar, with steaming bowls and streets filled with black umbrellas. not the typical summer dish perhaps.
not to worry, i’ve invented the most summery noodle soup ever, with typical summer ingredients like zucchini, fava beans, summer greens and scallion. top it off with the squeeze of a lemon and those rainy tokyo autumn days are back in the future where they belong.

miso zoodle soup with fava beans and greens
serves 1
1/2 zucchini
2 large handfuls of greens (here kale and beet greens)
1 garlic clove, grated
1-2 tsp ginger, grated
200 ml / 0.8 cups cooked fava beans / broad beans
3-4 button / cremini mushrooms, sliced
1/2 scallion, sliced
1-2 tbsp miso paste (whichever kind you prefer)
a pinch of gochugaru (korean chilli powder) or chilli flakes
300 ml / 1.25 cups water
salt and white pepper
lemon and basil for garnish, optional

– make zucchini noodles with your spiralizer, grater, or with a potato peeler. twirl and place in a bowl
– boil the water, add mushrooms and let simmer
– quickly sauté the greens in a little bit of water on high heat, with garlic, ginger, salt and white pepper. they only need a few minutes. place around the zoodles
– add the boiled fava beans to the mushrooms and let simmer for a minute or two, until the beans are heated
– carefully scoop up a few tbsp of the simmering water and mix with the miso paste until completely smooth. remove the bean and mushroom soup from the heat and stir in the miso paste
– pour over the zoodles. sprinkle the scallion and some gochugaru or chilli flakes on top. garnish with a wedge of lemon and some basil if you want. slurp !