Ramen with Zucchini Noodles

This Easy Ramen with Zucchini Noodles is full of flavor, loaded with veggies, and zero guilt! Low-carb, Keto, Paleo, and healthy!


  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1/2 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
  • 12 zucchinis, made into noodles/spiralized


  1. 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).
  2. 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.
  3. Add zucchini noodles, simmer for 3-5 minutes, or until noodles have softened.