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Vegetable Ramen with Zucchini Noodles

by Livestrong_Recipes  |  Jan 30, 2019

Vegetable Ramen with Zucchini Noodles
Photo Credit: Sarah Gim/
  1. PREP
  2. 15 m
  • COOK
  • 15 m
  • 30 m

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.



  • 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


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.