Spiralized Vegan Ramen Soup with Zucchini Noodles
Try this Spiralized Vegan Ramen Soup with Zucchini Noodles recipe, or contribute your own.
Try this Spiralized Vegan Ramen Soup with Zucchini Noodles recipe, or contribute your own.
- 1 garlic clove minced
- 2 teaspoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 inch piece of ginger peeled and minced
- 4 cups vegetable stock
- 1/2 ablespoon white or yellow miso paste
- 7 oz baby bok choy ends trimmed and leaves separated
- 2 scallions, diced white and green parts separated
- 1/2 ellow onion cut into 1/2†slices
- 3.5 oz shiitake mushrooms halved
- 1 large zucchini or 2 small zucchini blade d, noodles trimmed
- hot sauce to garnish (optional)
- 1/4 teaspoon black sesame seeds + 1/4 teaspoon white sesame see mixed together
- Carbohydrate 40.3145686585232 g
- Cholesterol 0 mg
- Fat 4.7339466617 g
- Fiber 1.24773331040735 g
- Protein 4.52654996275 g
- Saturated Fat 0.6702052993295 g
- Serving Size 1 1 Serving (2989g)
- Sodium 12908.8301794254 mg
- Sugar 39.0668353481159 g
- Trans Fat 0.269623465127001 g
- Calories 213 calories
Step-by-step
- Place a large skillet over medium-high heat and add in half of the oil.
- While oil heats, rub the bok choy with the miso paste using your fingers to cover completely.
- Once heated, add in the bok choy and cook 3 minutes per side or until charred.
- Remove the bok choy and set aside and then immediately add in the rest of sesame oil, white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften.
- Then, pour in the stock and soy sauce, cover and bring to the boil.
- Then, add in the mushrooms, lower to a simmer and let cook for 5 minutes or until mushrooms soften.
- Then, add the zucchini noodles and cook for 2-3 more minutes or until noodles are cooked to al dente or your preference.
- Using pasta tongs, carefully transfer the noodles to two serving bowls and top with the bok choy.
- Then, ladle over with the broth mixture.
- Garnish with green scallions, sesame seeds and hot sauce, optional and serve immediately.
Why does the broth taste thin if all the aromatics are already simmering in the pot? The answer lies in how thoroughly the initial base is sweated before the liquids go in. When working with garlic, ginger, scallions, and onions, maintaining a steady medium-high heat allows the natural sugars to concentrate without scorching the botanicals, which yields a savory foundation rather than a bitter infusion.
Maximizing Broth Depth and Noodle Texture
Miso paste contains delicate live cultures and nuanced aromatics that degrade rapidly under a rolling boil. Stir the white or yellow miso into the vegetable stock after the initial simmer has dropped to a gentle murmur, ensuring the soup retains its complex, fermented profile. Shiitake mushrooms release umami compounds into the simmering liquid over five minutes, while the zucchini noodles require strictly two to three minutes to reach an al dente bite before turning watery.
- Overcooking the zucchini noodles past three minutes transforms them into a soggy texture that releases excess water into the seasoned broth.
- Failing to thoroughly coat the baby bok choy with miso paste before charring prevents the edges from developing a deep, smoky caramelization.
- Boiling the miso paste directly at high heat destroys its subtle umami qualities and leaves the soup tasting flat.
