I think that I could probably fill an entire year on this blog with variations of ramen noodle dishes.
I’ve already got a plethora of similar spiralized noodle dishes on Pinterest, here.
Yes, I said plethora.
Whenever I’m stumped for a recipe idea, I think, “Oh, well I haven’t don’t a ramen noodle bowl with {insert food item here.}”
Today, I’m bringing you a gorgeous bowl of zucchini noodle ramen that’s 100% vegan, extremely easy to make and packs a lot of warm, fall-friendly flavors. And yes, it does have that umami punch, on account of the soy sauce broth.
If you think you’ll be hungry after eating this, think again – it’s very filling and tasty, it’ll leave you feeling nourished. It does have a pretty low calorie count, so if you’d like to add some protein, try stirring in some tofu, quinoa or, if you’re not vegan, a soft-boiled egg would work wonders, as would something heartier like pork belly or something leaner like shrimp.
If you’re not vegan or vegetarian, sub in chicken or beef broth in here, it’ll add a richer, more robust flavor.
These meals are meant to inspire you to make your own substitutions. We all have different preferences. For example, my sister’s boyfriend hates mushrooms. SO, if you don’t like mushrooms, take them out and add something else in, like say, snow peas or another noodle, like carrots or daikon.
If you’re gluten-free or Paleo, swap in coconut aminos or tamari for the soy sauce and voila.
Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 4 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Spiralized Vegan Ramen Soup with Zucchini Noodles
Ingredients
- 2 teaspoons sesame oil
- 1/2 tablespoon white or yellow miso paste
- 7 oz baby bok choy ends trimmed and leaves separated
- 2 scallions diced, white and green parts separated
- 1 inch piece of ginger peeled and minced
- 1/2 yellow onion cut into 1/2” slices
- 1 garlic clove minced
- 4 cups vegetable stock
- 2 tablespoons low-sodium soy sauce
- 3.5 oz shiitake mushrooms halved
- 1 large zucchini or 2 small zucchini Blade D, noodles trimmed
- hot sauce to garnish (optional)
- 1/4 teaspoon black sesame seeds + 1/4 teaspoon white sesame seeds mixed together
Instructions
- Place a large skillet over medium-high heat and add in half of the oil. While oil heats, rub the bok choy with the miso paste using your fingers to cover completely. Once heated, add in the bok choy and cook 3 minutes per side or until charred. Remove the bok choy and set aside and then immediately add in the rest of sesame oil, white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften. Then, pour in the stock and soy sauce, cover and bring to the boil. Then, add in the mushrooms, lower to a simmer and let cook for 5 minutes or until mushrooms soften. Then, add the zucchini noodles and cook for 2-3 more minutes or until noodles are cooked to al dente or your preference.
- Using pasta tongs, carefully transfer the noodles to two serving bowls and top with the bok choy. Then, ladle over with the broth mixture. Garnish with green scallions, sesame seeds and hot sauce, optional and serve immediately.
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