Spiralized Vegan Ramen Soup with Zucchini Noodles

Spiralized Vegan Ramen Soup with Zucchini Noodles Recipe

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.

Spiralized Vegan Ramen Soup with Zucchini Noodles Recipe

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.

Spiralized Vegan Ramen Soup with Zucchini Noodles Recipe

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.

Spiralized Vegan Ramen Soup with Zucchini Noodles Recipe

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.

Inspiralized

Spiralized Vegan Ramen Soup with Zucchini Noodles

Yields 2

15 minPrep Time

30 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 2 teaspoons sesame oil
  • 1/2 tablespoon white or yellow miso paste
  • 7oz 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

  1. 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.
  2. 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.
http://inspiralized.com/spiralized-vegan-ramen-soup-with-zucchini-noodles/

Spiralized Vegan Ramen Soup with Zucchini Noodles Recipe

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Comments

  1. oh gosh, so excited about the addition of the WW points! saves me a lot of time, although i must admit, your recipes are always so healthy that i often skip calculating them, figuring that whatever points i have left for dinner should always cover it!

  2. I agree on the WW points! That’s a big plus for me. Thank you so much! And BTW, this ramen soup looks wonderful. Can’t wait to try it. I’m unfamiliar with miso paste, though, and often hesitate to add yet another ingredient to my over-full pantry that I might not use often. Can you explain its role/benefit and suggest other uses?

  3. I love that you have added in ww points! Do you base them just on the nutritional information of the recipe? Or do you actually consider that most veggies are 0 point?

  4. Is that sodium content on the ramen soup correct…even with using low sodium soy sauce?

    • Using online nutritional calculators can be tricky, because they don’t always include the brand that you are using and I always use low-sodium products (like soy sauce, broth, etc.) The sodium count is just an estimation, but just watch the sodium counts on the products you use to make this recipe and it’ll drastically reduce it. Hope this helps!

  5. I have ALWAYS wanted an inspiralized version of this!! Or did I just miss one before?

    Either way, awesome!

    Where were you this weekend?

  6. I am a avid follower of your website and recipes. My husband often jokes that the inspiralizer cost him a mere $50.00 but he is now spending hundreds in produce! Anyway, having loved your website for months, your forth sentence above has a typo. I think you meant “haven’t done”.

  7. It must be higher sodium because of the miso paste.

    • Using online nutritional calculators can be tricky, because they don’t always include the brand that you are using and I always use low-sodium products (like soy sauce, broth, etc.) The sodium count is just an estimation, but just watch the sodium counts on the products you use to make this recipe and it’ll drastically reduce it. Hope this helps!

  8. I’m SO happy I opened my email this morning. I make jelly as a side job and I’ve got a big order I’m delivering today outside of Baton Rouge (where there is a Trader Joe’s). I’ve been making my shopping list for a few vegetarian meals, including your vegetarian pad thai. (I feel like we’ve been eating way too much venison and wild hog and my waistline agrees!) And I’ve got my ice chest ready for the long drive back home.

    I’ve never tried one of your recipes that I didn’t love. And what you said about substituting is so spot on. That’s what makes a good home cook! Your recipes are so easy to modify and really do INSPIRE (as do you). I can’t wait to make this tonight.

  9. Ali- you have just taught me that soy sauce is not gf. I never looked at the back- never occurred to me to!!! I feel like a big big idiot. Lol. Thanks for the sub!

  10. Ali you are a gem! I am seafood vego but trying to incorporate a bit of meat into my diet and tried Ramen for the first time last week. It was lovely but found it heavy on the noodle side – and the pork (which I didnt eat). I was thinking I could make one with zucchini noodles but was not sure where to start – so this is great. Cant wait to try it. Thanks for all of your fabulous creations!

  11. Looks delicious
    But…. where does the protein and iron come from in the nutritional information.

  12. It is getting cold in SoCalif. Made this tonite and added shrimp – it was super easy and yummy. Thanks for yet another great way to add in more veggies!!! Love your recipes.

  13. Oooooo Ali – I’ve been a silent stalker on your blog and this recipe made me speak up. I just made this for dinner and it is AMAZING. I haven’t made one bad thing off the blog or out of your cookbook – Great job!

    So far I’ve gotten 5 people to buy the Inspiralizer and your cookbook – you rock!

  14. Just wondering still about the protein and iron. Do these stats come from a different recipe?
    I love your recipes, cookbooks and the spiralizer. Have bought many for gifts.

  15. nicole zephirin :

    great reipes! enjoyable healthy inspiralized vgan soup! thanks!

Trackbacks

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