Strips of spaghetti squash masquerade as faux noodles in this wonderfully low-carb creation packed with other earthy veggies like onions and purple potatoes. Sriracha hot sauce and toasted sesame seed oil infuse this wholesome soup with a slightly spicy, Asian-inspired flavor.
1 spaghetti squash
1 1/2 tbsp. olive oil
1 small onion, chopped
5 cloves garlic, minced
2 carrots, diced
1/2 c. bell peppers/sweet red peppers, sliced
1 c. purple potatoes, cubed
1 tbsp. fresh ginger, finely minced
7 c. vegetable broth
1 pckg. vegetable miso cup soup mix (optional)
1 pckg. firm tofu, cubed
2-4 tbsp. toasted sesame seed oil (adjust to taste preference)
1/4 c. green onions, diced
4 c. bok choy, chopped
2-4 tbsp. liquid aminos (adjust to saltiness preference)
Sriracha hot sauce (optional)
Cook spaghetti squash: slice length wise, remove seeds, place in a baking pan face down, add water (about an inch high), bake for 30 minutes in a 400 degree oven. Prepare your veggies. Heat up a large pot and pour in your olive oil. Add onions and garlic. Saute for a couple of minutes. Add carrots, bell pepper, potatoes, and ginger. Saute for 5 minutes. Add vegetable broth, miso cup soup mix (optional), and tofu. Cook together for about 20-25 minutes. Then add toasted sesame seed oil, green onions, bok choy, and spaghetti squash noodles (removed with a fork). Add liquid aminos (for salt) and pepper (adjust to your liking). Add desired amount of Sriracha. Cook together for another 5-10 minutes.
Makes 4-6 servings.
Recipe provided by Veg Obsession