Miso Ramen Zucchini Noodle Soup with Chicken

meat & poultry
Miso Ramen Zucchini Noodle Soup with Chicken

Miso Ramen Zucchini Noodle Soup with Chicken

Last week, I posted up a photo on Instagram from a photo shoot I did with my favorite fitness brand, Peloton Cycle. They invited me to a gorgeous apartment in NYC to whip up two brand new spiralized recipes.

For the first recipe, I made one of my favorite go-to spiralized noodle soup dishes: a miso ramen with chicken and zucchini noodles.

You can grab the recipe here, if you don’t want to bother scrolling through the beautiful step-by-step photos and my ramblings in this post… or if you’re just antsy. I get it.

Miso Ramen Zucchini Noodle Soup with Chicken

Two things.

First, let me tell you about Peloton. If you haven’t read my weight loss story/saga, you can read about it here, but basically, once the gym in my apartment building got one of Peloton’s spin bikes, I was hooked and the weight fell off.

Peloton has one spin studio in Manhattan. From that studio, they live stream classes on their bikes, which are available for purchase. You can also watch pre-recorded (they’re called “on demand”) classes, in case you can’t make the live classes. The bikes are unbelievable – the most comfortable I’ve ever sat one (and I used to do a lot of spinning at studios) – and they come with these big, beautiful, high-definition touch screens, where you pick your classes and stream them.

Miso Ramen Zucchini Noodle Soup with Chicken

I love the live classes – sometimes, the instructor will call out your name (there’s a leaderboard on the bike’s screen) and it’s really motivating. My favorite instructor is Robin Arzon, she’s the bomb.

It’s a convenient way to keep in shape and if you like spinning and can’t get to a studio as much as you’d like, I really recommend the bike! I tell Lu every day that if when we move out of this apartment, we have to build a bike into our rent budget, haha! I’m a lifer, now.

Miso Ramen Zucchini Noodle Soup with Chicken

Secondly, what I love about this feature are the pictures that were captured by the photographer, Isaac James – he was a blast to work with and captured my happiness to be there exquisitely.

I truly feel blessed to be doing what I do every single day with Inspiralized. It’s truly a dream come true, and I feel empowered, inspired and fulfilled every day. When I was looking through the photos, I saw my pure, genuine joy.

Miso Ramen Zucchini Noodle Soup with Chicken

Enough with the corniness, if you’d like to grab this recipe, click here to head over to the Peloton Cycle blog, called Cadence (clever, eh?) for more step-by-step photos. And if you have a Peloton bike yourself, maybe I’ll see you on the leaderboard – I’m username Inspiralized! Duh.

Miso Ramen Zucchini Noodle Soup with ChickenNote: All photos are by Isaac James.

Now you can watch a cooking video of this recipe:


Miso Ramen Zucchini Noodle Soup with Chicken

Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • I boneless chicken breast
  • 2 teaspoons sesame oil
  • 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
  • 4 cups chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon yellow or white miso paste
  • 3. oz shiitake mushrooms halved
  • 7 oz. baby bok choy end trimmed and leaves separated
  • 2 medium zucchinis Blade D, noodles trimmed
  • 1/2 teaspoon red pepper flakes to garnish (or less if you’re sensitive to spice)


  • First, start by prepping your produce.
  • Place the chicken breast in a medium skillet with a lid and cover with water. Bring to a boil and once boiling, reduce heat to low and let simmer for 10-12 minutes or until the chicken is cooked through. Remove the chicken and shred with a fork and set aside.
  • Place a large pot over medium-high heat and add in the sesame oil, white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften. Then, pour in the broth and soy sauce, cover and bring to the boil.
  • Once boiling, place the miso paste into a small bowl and ladle out about 1/3 cup of the broth into the bowl with the miso. Whisk together until combined and then add back into the pot.
  • Then, add in the mushrooms and bok choy, lower to a simmer and let cook for 5 minutes or until mushrooms soften and bok choy wilts. Then, add the zucchini noodles (that you’ve already Inspiralized) and chicken and cook for 2-3 more minutes or until noodles are cooked to al dente and chicken is heated through.
  • 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 red pepper flakes, and serve immediately.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Rhonda says:
Hi Ali - I am a huge fan of you, your blog and your inspiralizer. I received as gift from my son with your cyber Monday sale and use it at least 2-3 times a week. My husband and son love your recipes as well, and my office staff swoon over my lunchs which are frequent leftovers from dinner. My question to you is where is the second recipe you prepared and also when cleaning the inspiralizer with the palm brush which I also purchased per your suggestion, should I turn the blade to A for safety?
Jannie Turczyn says:
I bought an inspiralizer last March or April and used it 2-3 times a week all summer and into the fall. I love your recipes and have followed you for the last two years. In October, I noticed a problem with my inspiralizer. The blade is stuck on D and I cannot switch it to any other size. I even had my husband try to turn it and he can't. I still use it but only on the D blade. I want to be able to cut different sizes..... What can I do about this problem.....I believe that it is guaranteed for 1 full year....must I send it back or what?
Mari says:
That happened to me a couple of months ago--and I was glad it was stuck on "D" because that's the one I use the most. However, longing to try some of the newer recipes with different sizes, I soaked the inspiralizer in a large bowl of tepid, slightly warm water for a couple of hours. That worked and it moved freely again just as when new. To be sure it continued to work freely, I put a little coconut oil where the square cylinder turns when changing to A B C or D selections (part with blades). It's been 2 or 3 months--still works great. Love my Inspiralizer and all the recipes that inspire me to try new veggie combinations.
Ԝith ѕuch cleaners ɑvailable, it іs possiblе to handle cleaning jobs ѡhich involve cleaning а considerable surface аrea. Use a step-ladder, unlеss yⲟu actuaⅼly want to star in the annual Darwin awards. Τһiѕ includes Backup Quick - Start Exec software tһat's aⅼl to easy to instaⅼl, easy tօ use, and is aⅼso based οn Quantum.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you