Veggie Ground, Portobello, Edamame & Zucchini Noodle Soup with Sesame
- Time
- 35 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- 2 mediumcarrots
- 64 fl ozchicken or vegetable broth
- 1 cupedamame, shelled
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 4 capsportobello mushrooms
- 16 ozveggie ground, plant based
- 2 mediumzucchini squash
- black pepper
- salt
- sesame seeds
- tamari soy sauce
- toasted sesame oil
Cookware
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- julienne peeler (optional)
- ladle
- large pot
- measuring cups
- measuring spoons
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 549
- Protein
- 38g
- Carbs
- 31g
- Fat
- 33g
- Fiber
- 9g
- Sodium
- 562mg
Method
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