Ahhhh, Ramen. This was a staple in my childhood upbringing. Well, the packaged 5-minute ramen, that is. No shame here! My mom always made it and always added in her own variations. We loved it! It was a super easy go-to dinner that also happened to be conveniently low in price. Today, we’re going with a healthier version: Vegan Ramen Soup w/ Zucchini Noodles! Read through the post or jump to the recipe here!
So what has changed since those 50 cent ramen days? I stopped eating these delicious noodles when I went off to college because that’s about the time I changed my lifestyle and started eating right. Have you seen the nutrition facts in those little noodle packs??? Unless you buy these vegan ramen noodles, which aren’t as bad. 🙂
So in my desperate attempt to indulge in this childhood fave, I present you with this healthy, Jar Of Lemons version!
Here’s what you’ll need for this Vegan Ramen Soup w/ Zucchini Noodles recipe:
A spiralizer like the Inspiralizer is a must! However, if you’re like me and don’t have room in your kitchen for such a glorious device, feel free to use a hand held spiralizer like I did in the video below.
Or you could always omit the zucchini noodles if you’re in a time crunch and go with the vegan ramen noodles I mentioned above. I mean, I know the zucchini noodles are an important part of this recipe and all, but REAL LIFE happens sometimes. 🙂 And that’s ok!
Also, this recipe is gluten-free if you’re using a gluten-free soy sauce (like this one)!
Also, even though I gave you measured out amounts of vegetables, feel free to add as much as you want. Or even different veggies. This recipe is also a little low in calories and protein, so be sure to add protein of your choosing! I only ask of you one thing…let me know what you end up doing. I love seeing your #JarOfLemons creations and variations!
Here’s a quick video on how to make this Vegan Ramen Soup w/ Zucchini Noodles:
Vegan Ramen Soup w/ Zucchini Noodles
Ingredients
- 1/2 Tbsp sesame oil
- 1 tsp crushed garlic
- 1 tsp ground ginger
- 5 cups vegetable stock
- 3 cups mushrooms
- 1 Tbsp gluten-free soy sauce
- 3 zucchini
- 1 cup spinach
- 1/4 cup grated carrots
- 1 Tbsp chopped green onion
- Salt/Pepper To Taste
Instructions
- Create zucchini noodles using a spiralizer. Set aside.
- In a pot, stir fry the garlic, ginger, and mushrooms in sesame oil over medium high heat. Add in the zucchini noodles and continue to heat for about 5 minutes.
- Add in the stock and soy sauce. Bring to a boil.
- Immediately lower heat and allow soup to simmer until the noodles are soft. Add in spinach, carrots, green onions, and salt/pepper.
- Serve hot and enjoy!
Video
Nutrition
You guys, this recipe is SO good. My husband and I loved it. It was still amazing the next day when we reheated it in the microwave, so that’s a win in my book! I hope you enjoy it 🙂
Disclaimer: Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links. These are products that I know, trust, and love!
Rachel says
This recipe is delicious, easy, and one of my favorites thank you so much!!! Perfect for big family’s and busy mommy’s!
Christine McMichael says
I’m so glad you love the recipe, Rachel! 🙂
Tom says
We really enjoyed this recipe. I had 3 bowls for dinner. I tried a bowl with a little rice vinegar and it was great also. Good suggestion Richelle.
Christine McMichael says
So glad you enjoyed the recipe, Tom!
Richelle says
Yummy! Healthy and full of flavor! I added some rice wine vinegar just for a little extra zing. Only had kale on hand so used that instead of spinach. The zucchini noodles soak up all that great flavor!
Christine McMichael says
So glad you enjoyed the recipe, Richelle! 🙂 Great idea to use rice wine vinegar and kale. Sounds delicious!!