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
Vegan, Vegetarian, Gluten Free
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!
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!
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!
So glad you enjoyed the recipe, Richelle! 🙂 Great idea to use rice wine vinegar and kale. Sounds delicious!!