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!
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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.
Nutrition
Serving: 1 bowl | Calories: 120kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5564IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg
