RECIPES
Vegetable Ramen with Zucchini Noodles
by Livestrong_Recipes | Oct 16, 2018
Photo Credit: Sarah Gim/ thedeliciouslife.com
- PREP
- 15 m
- COOK
- 15 m
- TOTAL
- 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.
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
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.
3
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.
4
Remove zucchini noodles with tongs from the soup pot to individual bowls.
5
Ladle 2 cups of soup over zucchini noodles.
6
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).
7
Serve immediately.
