Photo Credit: Sarah Gim/ thedeliciouslife.com
This lighter version of the indulgent favorite, courtesy of Sarah Gim @thedelicious, swaps out the usual wheat-based ramen noodles with spiralized zucchini noodles. The base of the soup is shio (salt) or shoyu (soy sauce)-based broth, which is still traditional, but much lower in fat and calories. Adding soft-boiled eggs to the bowl adds a nutritious richness, especially if the softest part of the yolks spill over and mixes with the soup.
INGREDIENTS
SERVES 2
-
1 1/2 cups Zucchini Spirals
-
4 cups Vegetable Broth
-
2 serving Soft Boiled Eggs
-
1 tbsp Oil, grapeseed
-
5 clove garlic
-
5 slices raw ginger
-
1/4 cup Soy Sauce
-
1 tbsp Sake, Mirin Sweetened
-
1 dash Kosher Salt
-
1 tsp Mirin Rice Cooking Wine
-
1/4 tsp Seeds, sesame seeds, whole, roasted and toasted
DIRECTIONS
1
In a heavy bottom pot that will hold at least 5 cups of liquid, heat grapeseed oil, then saute minced garlic and ginger until soft, but not brown.
2
Add vegetable stock to the pot, bring to boil, then reduce heat to a bare simmer. Add soy sauce, sake, and mirin.
3
Taste for seasoning and adjust with Kosher salt.
4
Add spiralized zucchini noodles to simmering soup. Turn up the heat, allow soup with noodles to come to a boil, then immediately turn the heat off.
5
Remove zucchini noodles with tongs from the soup pot to individual bowls.
6
Ladle 2 cups of soup over zucchini noodles.
7
Add toppings to bowl, including egg, garnish with toasted sesame seeds and a scant drizzle of either toasted sesame oil or chili oil (for spicy).
8
Serve immediately.