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 healthy spin on the craving for brothy noodles!
Zucchini Noodle Ramen Recipe
It's been at least fifteen years since I bought a package of ramen noodles, but sometimes I just crave junky-comfort. I published the original ramen soup recipe on MOMables, but since over the years I've needed gluten and grain-free recipes, this zucchini noodle ramen always comes to the rescue!
By omitting the traditional pasta noodles, this zoodle ramen is now great for anyone who needs to eat gluten-free or follow a low-carb diet, KickStart, Whole 30, or a ketogenic diet.
Ingredients
Zucchini replaces ramen pasta in this soup. Then, you’ll yield those classic Asian flavors by adding garlic, ginger, carrots, leek (or the white part of green onions), vegetable broth, and soy sauce (tamari or coconut aminos are good swaps).
How to Make Zucchini Noodle Ramen
To cook this soup, we sauté garlic, ginger, carrots, and leeks. Then, we pour in vegetable broth, water, and soy sauce, and let it simmer. Finally, we add the zucchini noodles and simmer for a few minutes until the noodles have softened.
Laura’s Tip: I save time by spiralizing my zucchini ahead and saving it in the fridge so it's ready to use in this zoodle ramen.
More Recipes with Zucchini
Other ways I found to include more zucchini in our meals are these fun meatless zucchini boats, these irresistible Parmesan zucchini waffles, and even these delicious chocolate muffins with zucchini!
Ramen with Zucchini Noodles
Ingredients
- 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 low-sodium vegetable broth, about 32oz
- 1 cup water
- 2 tablespoons soy sauce, tamari, or coconut aminos
- 1-2 zucchinis, made into noodles/spiralized
Instructions
Sauté aromatics:
- 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.
Simmer:
- 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.
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hannah says
Made this last night and eveyrone loved it