Ingredients 4 medium zucchini, julienned 8 cups of water 1 large onion, quartered 4 large carrots, 2 carrots cut into thirds, 2 carrots thinly sliced ½ a small acorn squash, cut into large cubes 2 cups of chopped greens such as kale, beet greens, collard greens, chard, 2 celery stalks, coarsely chopped ½ cup cabbage 2 inch piece fresh ginger, cut into four 2 cloves of whole garlic, cut in thirds 1½ tablespoons miso paste 1 scallion, green part chopped Garnish: fresh lime, cilantro & parsley to finish Instructions Julienne the zucchini, peels on. Using a julienne peeler or mandolin, peel the zucchinis into noodles and place in a colander over a bowl. Let drip or rest on the counter up to two hours. (leaving uncovered in the fridge accelerates this) The drier they are, the better they stand up to the hot broth. Make the broth. Combine the remaining ingredients (except the thinly sliced carrots & scallion) into a large stock pot. Bring to a rapid boil, then reduce to a simmer for one hour. You can let it simmer longer for a deeper flavour. Strain out the vegetables and return to the pot. Add thinly sliced carrots and return to a boil for 3 to 5 minutes, depending on how cooked you like the carrots. Portion out zucchini noodles into bowls and pour hot broth over. Finish with chopped scallions, fresh lime, cilantro or parsley.