Zucchini Noodle Ramen Soup

I’m obsessed with this ramen. Really the proper thing to say is that I’m simply obsessed with ramen in general. But this ramen in particular is DELICIOUS. This is actually Zucchini Noodle Ramen Soup. It’s Gluten-free, Vegan (just don’t add the egg), easy to make, and SO delicious.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 servings

Calories: 380 kcal per serving

Ingredients

2 teaspoons - sesame oil
1 - serving of crispy tofu
1 tbsp - white or yellow miso paste
2 - baby bok choy
¼ cup - green onion
1 inch piece - ginger
½ - sweet onion
2 clove - garlic
4 cups - vegetable stock
2 tablespoons - soy sauce
2 - zucchini
options for topping

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!!

Nutrition