Zucchini & Yellow Squash Zoodle Bowl - Love of Food

Ingredients

• 1 pound zucchini (about 2 medium)
• 1 pound yellow squash (about 2 medium)
• ¼ teaspoon sesame oil
• ¼ teaspoon vegetable oil
• ½ cup thinly sliced baby bok choy
• ½ cup shredded red cabbage
• ½ cup thinly sliced shiitake mushrooms
• ½ teaspoon very finely chopped ginger
• ½ teaspoon very finely chopped garlic
• ½ teaspoon soy sauce or gluten-free tamari*
• 1 teaspoon vegetable oil
• 2 teaspoons sesame oil
• 1 teaspoon very finely chopped garlic
• 2 teaspoons very finely chopped lemongrass
• 1 tablespoon very finely chopped ginger
• 2 tablespoons very thinly sliced green onions
• 1 cup thinly sliced shiitake mushrooms
• 1/3 cup soy sauce or gluten-free tamari sauce*
• 1/3 cup rice wine (mirin)
• 2 ½ cups vegetable broth*
• 2 ounces (about 1/4 cup) white/shiro miso paste*
• ½ teaspoon Kosher salt
• ½ teaspoon black pepper
• 2 cups each of zucchini and yellow squash noodles
• ½ cup sauteed bok choy, cabbage and mushrooms
• ½ cup drained and pressed tofu cut into small cubes
• 3 cups white miso & mushroom broth
• 4 teaspoons thinly sliced green onions