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Vegan Ramen Soup w/ Zucchini Noodles! Gluten free and perfect for dinner!

Less Meat | 04.23.17

Vegan Ramen Soup w/ Zucchini Noodles

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!

Jump to Recipe Print Recipe

Vegan Ramen Soup w/ Zucchini Noodles served in a wooden bowl on a blue surface

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!

Overhead shot of Vegan Ramen Soup w/ Zucchini Noodles served in two wooden bowls

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)!

A ladle scooping Vegan Ramen Soup w/ Zucchini Noodles!

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!

Vegan Ramen Soup w/ Zucchini Noodles served in two wooden bowls

Here’s a quick video on how to make this Vegan Ramen Soup w/ Zucchini Noodles:
Vegan Ramen Soup w/ Zucchini Noodles! Gluten free and perfect for dinner!
4.58 from 7 votes
Print Recipe

Vegan Ramen Soup w/ Zucchini Noodles

Vegan, Vegetarian, Gluten Free
Course: Lunch, Dinner, Appetizer, Main Course
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 96 kcal
Author: Christine McMichael

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

Calories: 96 kcal
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!

Healthy Ramen Zoodles by JarOfLemons.com!
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Rating




28 Comments

  1. Steph says:

    January 26, 2020 at 9:28 pm

    Does this soup keep well for a few days in the refrigerator?

    Reply
  2. Rachel says:

    September 21, 2018 at 10:26 am

    This recipe is delicious, easy, and one of my favorites thank you so much!!! Perfect for big family’s and busy mommy’s!

    Reply
    • Christine McMichael replied:

      September 27, 2018 at 3:59 pm

      I’m so glad you love the recipe, Rachel! 🙂

      Reply
  3. Tom says:

    September 19, 2018 at 7:45 pm

    5 stars
    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.

    Reply
    • Christine McMichael replied:

      September 27, 2018 at 3:59 pm

      So glad you enjoyed the recipe, Tom!

      Reply
  4. Richelle says:

    June 4, 2018 at 7:04 pm

    4 stars
    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!

    Reply
    • Christine McMichael replied:

      June 5, 2018 at 10:49 am

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

      Reply
  5. Jenny says:

    February 3, 2018 at 12:30 am

    What brand is the spiraliser you used? Jenny

    Reply
    • Christine McMichael replied:

      February 8, 2018 at 11:07 am

      Hi, Jenny! I love the OXO handheld spiralizer (affiliate link): http://amzn.to/2sg8QB7

      Reply
  6. Shreya says:

    November 21, 2017 at 1:14 pm

    4 stars
    I love this soup! I just made it and it is amazing! I added some tofu for added protein and sriracha for some heat and it tasted even better.

    Reply
    • Christine McMichael replied:

      December 11, 2017 at 9:37 pm

      So glad you enjoyed the recipe, Shreya! Tofu and sriracha sound like an AMAZING addition. Yum!

      Reply
  7. Sutton says:

    August 29, 2017 at 6:51 pm

    5 stars
    Flavorful and on point. I was searching Pinterest for a new Vegan dinner and stumbled upon this. Exactly what I wanted. And the fiancé loved it as well.

    Reply
    • Christine McMichael replied:

      September 7, 2017 at 10:30 pm

      So glad you enjoyed the recipe, Sutton! 🙂

      Reply
  8. Amie says:

    June 27, 2017 at 1:54 am

    5 stars
    Just made this and it is amazing. First time with zoodles and will be going back. Not a vegan or vegetarian but this is filling and tasty.

    Reply
    • Christine McMichael replied:

      June 27, 2017 at 9:26 pm

      So glad you enjoyed it, Amie! 🙂

      Reply
  9. Alia @ Everyday Easy Eats says:

    June 1, 2017 at 12:21 am

    Wow this looks so tasty! Great photos too!! 🙂

    Reply
    • Christine McMichael replied:

      June 9, 2017 at 5:12 pm

      Thanks, Alia!

      Reply
  10. Steven says:

    February 21, 2017 at 12:25 pm

    With the Ramen Zoodle recipe, I also put about 1 1/2 Tbs of Chili oil in , Next time I might even add 1/2 lbs. of shrimp.

    Reply
    • Christine McMichael replied:

      February 28, 2017 at 12:35 pm

      Sounds like a great and delicious addition, Steven! 🙂

      Reply
  11. Mark Dixon says:

    February 21, 2017 at 9:46 am

    4 stars
    I would possibly leave the salt out for a lower sodium option, the soya sauce should cover this, but looks great…

    Reply
    • Christine McMichael replied:

      February 21, 2017 at 12:15 pm

      That’s a great idea, Mark! Enjoy the recipe! 🙂

      Reply
  12. Shannon says:

    September 10, 2015 at 9:32 pm

    YUM!! This reminds me somewhat of miso soup. Or at least it looks kind of like it 🙂

    Reply
    • Christine McMichael replied:

      September 11, 2015 at 5:04 pm

      To me, it tastes like a mixture of miso and ramen! Without the noodles and the ginger I think it could be full on miso!

      Reply

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