Ramen. With a nutritional value near that of cardboard yet a taste so addictive and comforting, ramen is a guilty pleasure for most. I still remember one of the first dates I went on with Lu to Momofuku in NYC. I’ve mentioned it before on the blog: the Ginger Scallion Noodle Bowl. I loved it so much that I’ve made a few similar renditions on Inspiralized.
But today isn’t another version of that noodle bowl. Today, I have a special treat for you, featuring Pacific Foods‘s Mushroom Broth! Since you all loved my chicken pho recipe using their Pho Soup Starter, I figured I’d bring you yet another delicious dish using one of their broths.
You’ll have to head over to the Pacific Foods blog to check out the recipe. Over there, I’m giving some more tips on how to incorporate zucchini noodles into your healthy eating New Year’s resolutions!
This beautiful bowl of noodles is packed with nutrients from miso paste, leafy green veggies (bok choy), an organic mushroom broth, mushrooms and of course… zucchini!
Why is this “ramen“? Well, cut the broth in half and it will be less soupy and taste just like a miso ramen dish. However, I kept the soupiness for the wintertime. The recipe is totally versatile – add in chicken, pork, tofu or shrimp and add some more flavors.
The Pacific Foods Mushroom Broth works wonders in this recipe (plus, it’s organic, paleo-friendly, vegan, and gluten free!) as it infuses the vegetables and creates a delectable aroma. When I was boiling the broth, I took so many spoonfuls I had to start over.
Love leftovers? No problem! Just prepare the noodles and broth separately. Later, add the broth to a saucepan, bring to a boil and add in your zucchini noodles for 2-3 minutes.
See? Healthy eating is EASY when you have the right food in your pantry and a spiralizer on your countertop. What are you waiting for?
Remember, you can find the recipe on the Pacific Foods blog!
Note: While Pacific Foods sponsored this post, all opinions are my own.