Asian Zoodle Bowl

What is a “zoodle”? A zoodle is zucchini cut into long thin strips that resemble spaghetti noodles, except it is a zucchini?. This new trend is poised to make eating vegetables a little bit more fun—a trend dietitians can get excited about!

1 teaspoon canola oil
2 garlic cloves, minced
1 large carrot (cut into long thin strips with a spiralizer or julienne peeler)
5 cups chopped Napa cabbage
8 ounces shiitake mushrooms (stems removed and tops chopped)
8 cups chicken low or unsalted chicken broth
1 (5-ounce) can bamboo shoots
1 tablespoon soy sauce
2 tablespoon miso paste
8 ounces cooked or leftover chicken, chopped or shredded
2 large zucchini (cut into long thin strips with a spiralizer or julienne peeler)
1 bunch green onions chopped

Place large pot over medium heat and add oil. Add the carrots, cabbage, garlic, mushrooms and sauté for about 5 minutes. Add in the broth, soy, miso paste, bamboo shoots and chicken bring to a boil and simmer for about 5 additional minutes. Divide zoodles (zucchini noodles) evenly into 8 bowls and label broth over zoodles, top with green onions.

Yield: 8 servings (serving size: 1 ¼ cups)
Nutrition Breakdown: Calories 120, Fat 3g (0mg saturated fat), Cholesterol 25mg, Sodium 420mg, Carbohydrate 9g, Fiber 2g, Protein 13g
Percent Daily Value: 20% Vitamin A, 60% Vitamin C, 4% Calcium, 8% Iron
Carbohydrate Choice: 1 Carbohydrate
Diabetes Exchanges: 2 Vegetable, 2 Lean Meats