I think we can all agree that Ramen noodles are favorite comfort food for many adults and kids. But if you are trying to cut out processed foods or you just think “my college days are over;” this version of ramen with zucchini noodles is a great way to put a healthy spin on the craving for brothy noodles!
Just thinking about ramen noodles makes me nostalgic. I think of lunchtime at home when we were out of school for the summer or a warm Cup of Noodles during a cold middle school day. I also think of poor college days when ramen noodles were just about the cheapest meal available. The truth is, it’s been at least fifteen years since a package of ramen noodles, but sometimes I just crave junky-comfort.
This recipe is one of my go-to recipes when I’m feeling nostalgic for a big bowl of warm noodle soup. The original recipe for Homemade Ramen Noodles was first published years ago on MOMables, but since over the years I’ve needed gluten and grain-free recipes, the spiralized zucchinis came to the rescue.
By omitting the traditional pasta noodles, this recipe is now great for anyone who needs to eat gluten-free or following a low-carb diet, KickStart, Whole 30, or a ketogenic diet.
I also love this soup because my kids will eat it! It can be tricky to get kids to eat zucchini in bigger chunks but once peeled and spiralized the texture changes. And of course, I save time by spiralizing my zucchini ahead of time and saving it in the fridge so it’s ready to use in this meal.
This also makes a great lunch to send in a thermos with your kids on a cold day or when you’re on the go. As a bonus, the recipe is easy to make. There is a bit of chopping, measuring, and stirring. It may not be as easy as making Top Ramen, but it is still simple and worth the extra effort!
What are some of your favorite ways to eat spiralized zucchini?
Ramen with Zucchini Noodles
- Yield: 4
- 2 tablespoons Extra Virgin Olive Oil
- 3 cloves garlic, minced
- ½ inch ginger, grated
- 2 medium carrots, sliced
- 1 medium leek or 2-3 green onions (white part only), sliced
- 4 cups (32 oz) low-sodium vegetable broth
- 1 cup water
- 2 tablespoons soy sauce, tamari, or coconut aminos
- 1-2 zucchinis, made into noodles/spiralized
- In a large pot, over medium-high heat, warm olive oil. Sauté garlic and ginger until fragrant, for about a minute, stirring. Add carrots and leeks (or green onions).
- Continue to sauté until leeks/onions are translucent. Add in vegetable broth, water, and soy sauce/coconut aminos. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add zucchini noodles, simmer for 3-5 minutes, or until noodles have softened.