Name: Zucchini Noodle Ramen Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Servings
Cuisine: American
Ingredients: 1 serving of crispy tofu; 2 teaspoons sesame oil; 1 tbsp white or yellow miso paste; 2 baby bok choy; 0.25 cup green onion; 1 inch piece ginger; 0.5 sweet onion; 2 cloves garlic; 4 cups vegetable stock; 2 tablespoons soy sauce; 2 zucchini; Optional for topping:

From the Cook

1/10

Zucchini Noodle Ramen Soup

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

In a large skillet over medium heat, heat HALF of the sesame oil. While the oil heats, rub the bok choy with the miso paste so that the bok choy is evenly coated.

Add the bok choy to the skillet and cook for roughly 3 minutes on each side. It's done once both sides are lightly charred. Remove from the skillet and set aside.

To the same skillet, add in the remaining oil, the green onion, ginger, onion, and garlic. Saute for 5 minutes.

Add in the stock, cover, and bring to a boil. Once at a boil, lower the heat and simmer for an additional 5 minutes.

Add in the zucchini noodles and cook for 2-4 more minutes depending on how tender you want your noodles to be.

Using tongs or chop sticks, remove the zucchini noodles and evenly place them in 2 large soup bowls. Ladle the broth over top of the noodles and then top with the remaining veggies in the skillet, the bok choy, soft boiled egg (if using), tofu, and other optional toppings.

Serve immediately and ENJOY!!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Spiralize Zucchini at the Last Moment 🥒
Spiralize your zucchini noodles just before serving to prevent them from becoming mushy and releasing excess water into your broth.
Bloom Your Miso Paste Properly 🍶
Dissolve miso paste in a small bowl with warm broth first, then add to the soup to prevent clumping and ensure smooth, even flavor distribution throughout.
Build Umami Depth with Ginger-Garlic Infusion 🧄
Toast minced garlic and ginger in sesame oil for 30-45 seconds before adding stock to unlock their essential oils and create a richer, more complex flavor base.
Cook Bok Choy Separately for Texture Control 🥬
Blanch baby bok choy for just 1-2 minutes in boiling salted water, then add to individual bowls to prevent overcooking and maintain its crisp, tender texture.
Crisp Your Tofu the Day Before ✨
Press and pan-fry your tofu a day ahead, then reheat gently in the broth just before serving to achieve maximum crispiness without disrupting the soup's temperature balance.