Go Back

Spiralized Vegan Ramen Soup with Zucchini Noodles

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 2


  • 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


  • 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.