Zucchini Noodle Ramen Bowls
Try this Zucchini Noodle Ramen Bowls recipe, or contribute your own.
Try this Zucchini Noodle Ramen Bowls recipe, or contribute your own.
- 3 cloves garlic minced
- 2 cups water
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
- 1 cup grated carrots
- pinch of red pepper flakes
- 1 clove of garlic minced
- 1 teaspoon apple cider vinegar
- green onions sliced
- 1 teaspoon maple syrup
- 1 teaspoon coconut oil
- 1 teaspoon fresh grated ginger
- 1/4- 1/2 teaspoon red pepper flakes
- 2 tablespoons white miso
- 1/4 teaspoon chinese five spice
- 1 8 oz package of lightlife tempeh
- 3 tablespoons tamari (or soy sauce)
- 1 teaspoon coconut oil (for sautã©ing)
- 3-4 baby bok choy about 1-2 cups chopped (save a few f
- 3 shiitake mushrooms stemmed and sliced
- 32 ounces (4 cups) vegetable stock or broth
- 1/2 tablespoon tamari (if needed)
- 3 zucchini, spiralized with the c blade
- 4 small nori sheets (i used seaweed snacks)
- sriracha or chili garlic sauce to taste
- Carbohydrate 6.82427887177448 g
- Cholesterol 0 mg
- Fat 3.60840564241526 g
- Fiber 1.6660499339053 g
- Protein 1.60435637031222 g
- Saturated Fat 1.35786037242466 g
- Serving Size 1 1 Serving (395g)
- Sodium 288.782863568407 mg
- Sugar 5.15822893786918 g
- Trans Fat 0.224333046456154 g
- Calories 63 calories
Step-by-step
- Make marinade by combining tamari, ginger, garlic, sesame oil, maple syrup, apple cider vinegar and red pepper flakes in a shallow container.
- Cut tempeh into thin slices and add to the container with the marinade. Toss to coat tempeh and set aside.
- Let the tempeh marinate anywhere from 30 minutes to overnight.
- Once tempeh has marinated, you're ready to start the broth. Add 1 teaspoon of coconut oil to a large pot over medium heat.
- Add garlic and sauté until fragrant.
- Add shiitake mushrooms and chopped bok choy and sauté a bit longer — about 5 minutes.
- Add carrots, ginger, miso, Chinese five spice, vegetable stock and water into the pot and bring mixture to a boil.
- Once boiling, reduce heat and let simmer for 15-20 minutes.
- While broth is simmering, add 1 teaspoon coconut oil to a large skillet over medium heat.
- Once oil is hot, add marinated tempeh to the skillet and pour any remaining marinade into the pot with the broth for extra seasoning.
- Cook tempeh for 3 minutes on each side or until all the pieces are a little brown.
- Remove from heat and set aside.
- Divide zucchini noodles evenly among 4 bowls.
- Once broth has simmered, taste and add tamari if needed.
- Ladle a little over 1 cup of warm mushroom broth into each bowl.
- Arrange extra bok choy leaves and a nori sheet around edges of the bowls.
- Place a few slices of tempeh in each bowl; top evenly with green onions and sesame seeds and serve immediately.
- Top with Sriracha or chili garlic sauce, if using.
My Easy, Weeknight Zucchini Noodle Ramen Bowls
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between school drop-offs, meetings, and the never-ending cycle of laundry, a quick and satisfying dinner is a lifesaver. That's where these Zucchini Noodle Ramen Bowls come in. They're packed with flavor, surprisingly easy to make, and best of all, they're ready in under 30 minutes – perfect for those nights when you’re short on time but craving something nourishing.
I discovered this recipe during one of my rare moments of peace – a quiet evening after successfully navigating a particularly chaotic week. I’d been craving something light yet satisfying, something that wouldn’t weigh me down after a long day. The vibrant colors and fresh ingredients were instantly appealing, and the entire process felt almost meditative. The rhythmic chopping, the fragrant steam rising from the pot – it was a welcome respite from the usual whirlwind of my life.
What I love most about this recipe is its versatility. Feel free to experiment with different vegetables – add bell peppers, spinach, or even some edamame for extra protein. The beauty of it lies in its adaptability. It’s a blank canvas for your culinary creativity, a chance to personalize a delicious meal to fit your taste and dietary needs. You can easily swap out the tempeh for chicken or tofu, making it a customizable meal for everyone in the family. I often double the recipe on busy weeks so we have leftovers for lunch. The flavors actually get even better the next day!
The zucchini noodles are a fantastic low-carb alternative to traditional ramen noodles, offering a lighter, healthier twist without compromising on flavor. They add a satisfying texture and a vibrant green hue to the bowl, making it visually appealing as well as delicious. Plus, the whole dish is bursting with fresh ginger, garlic, and a hint of spice, making it a delicious and healthy option that leaves you feeling energized, not sluggish.
Beyond the ease and deliciousness, this recipe has become a symbol of self-care for me. In the midst of the chaos, taking 30 minutes to prepare a mindful meal for myself and my family is a small act of rebellion against the constant pressure of modern life. It's a way to reconnect with myself and nurture my body and soul, even if only for a short while.
The aroma alone is enough to transport me to a serene space. The combination of ginger, garlic, and savory mushrooms creates an irresistible fragrance that permeates the kitchen, instantly lifting my spirits and filling our home with the promise of a comforting meal. It’s more than just dinner; it’s a little slice of calm in a busy world.
So, if you’re looking for a quick, healthy, and delicious weeknight meal that’s both satisfying and easy to make, give these Zucchini Noodle Ramen Bowls a try. You might just find it becomes a new staple in your own kitchen, a beacon of simplicity in the midst of life's whirlwind. And who knows, you might even find it as therapeutic and enjoyable as I do. It’s a perfect blend of nourishing food and self-care – a recipe for a happy and healthy life, one bowl at a time.
Ingredients You’ll Need:
- Zucchini
- Tempeh
- Shiitake Mushrooms
- Bok Choy
- Carrots
- Garlic
- Ginger
- Vegetable Broth
- Miso Paste
- Coconut Oil
- Tamari or Soy Sauce
- Maple Syrup
- Apple Cider Vinegar
- Sesame Oil
- Sesame Seeds
- Green Onions
- Nori Sheets
- Sriracha or Chili Garlic Sauce (optional)
