Damn, this was way better than I thought it would be. I figured it would damn good soup but it’s was more like “warm your black heart & soul” good. Broth is underrated (by me) and I’m glad we could have this prom night to reconcile our differences. Fresh ginger with “a splash” of real lime juice, dear fucking gawd. Sorry there’s no exact measurements on this meal. I’ve been buying reduced sodium soy sauce and it’s an enigma. Tastes great & does add that soy flavor but isn’t salty for shit so I always proceed by adding more soy sauce then realizing I’m getting nowhere until I bust out the salt from the sea. Thanks for reading this novel of a post, I trust you can work your way through this “recipe” none the less. Good luck!
- Start by cooking spaghetti squash: cut in half, bake face down in water for 40-60 minutes (or more) in oven at 400 degrees
- Chop & slice an inch or two of carrot, 3 or 4 mushrooms, have a large handful of arugula, chop some green onion, and finely grate fresh ginger (maybe half inch ginger)
- Saute the end pieces of mushroom slices with the carrots, a portion of ginger & portion of green onions in 1 TB sesame seed oil & a little bit of soy sauce
- Once carrots look soft pull everything out and set on a plate
- Then add to that same skillet the greens and saute them. When they wilt quickly then add them to the cooked veggie plate.
- Put 1-2 cups of water in the skillet and boil with the rest of the mushrooms & ginger
- Add soy sauce (start with 1-2 TB) & sriracha (start with 1-2 TB) then add 1/2 a lime (add salt if needed)
- Adding some sweetener will make a bigger difference than you’d imagine. I used 1-2 TB agave.
- Taste it to ensure you’ve got a good balance of flavors.
- Put spaghetti squash in bowl then add broth, place veggies on top and garnish the with remaining green onions. ENJOY
For more details on this recipe watch my video below