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
george says:
Can remainder be stored in fridge for 4-5 days?
Thanks.
Christine McMichael replied:
I would say 2-3 days because of the zucchini! I hope you enjoy the recipe!
Colleen says:
This was very good, I basically halved the recipe and ate the whole thing 🙂
I omitted the sesame oil (trying to limit oil where I can lately), added 1/2tsp of miso paste, omitted the salt and pepper but added some sriracha and black sesame seeds and I did add one medium boiled egg. I will make again! Just discovered your website today, looking at some other recipes I will try more for sure.
Thanks!
Steph says:
Does this soup keep well for a few days in the refrigerator?
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 replied:
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 replied:
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 replied:
So glad you enjoyed the recipe, Richelle! 🙂 Great idea to use rice wine vinegar and kale. Sounds delicious!!
Jenny says:
What brand is the spiraliser you used? Jenny
Christine McMichael replied:
Hi, Jenny! I love the OXO handheld spiralizer (affiliate link): http://amzn.to/2sg8QB7
Shreya says:
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.
Christine McMichael replied:
So glad you enjoyed the recipe, Shreya! Tofu and sriracha sound like an AMAZING addition. Yum!
Sutton says:
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.
Christine McMichael replied:
So glad you enjoyed the recipe, Sutton! 🙂
Amie says:
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.
Christine McMichael replied:
So glad you enjoyed it, Amie! 🙂
Alia @ Everyday Easy Eats says:
Wow this looks so tasty! Great photos too!! 🙂
Christine McMichael replied:
Thanks, Alia!
Steven says:
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.
Christine McMichael replied:
Sounds like a great and delicious addition, Steven! 🙂
Mark Dixon says:
I would possibly leave the salt out for a lower sodium option, the soya sauce should cover this, but looks great…
Christine McMichael replied:
That’s a great idea, Mark! Enjoy the recipe! 🙂
Shannon says:
YUM!! This reminds me somewhat of miso soup. Or at least it looks kind of like it 🙂
Christine McMichael replied:
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!