No-noodle Ramen


I always thought cooking ramen from scratch would be very difficult, but finding a healthy option then the dried or even fresh kits led me to this recipe.  This version has less sodium than pre-packaged ramen.  Eliminating the noodles makes this a low carb, nutritiously dense meal.   There are a couple variations I have done that I will include at the bottom.  


  • 6 cups vegetable broth
  • 1 tbsp vegetable oil
  • 1/2 onion, sliced
  • 2 tsp minced fresh ginger
  • 2 cloves garlic, peeled and thinly sliced
  • 2 ounces shiitake mushrooms, sliced
  • 1/2 (10.7-ounce) package zucchini noodles (frozen)
  • 2 tbsp tamari sauce, soy sauce, or coconut aminos
  • 5 ounces baby spinach, roughly chopped OR 1/2 cp chopped broccoli



In a sauce pan, heat oil. Sautee onions for 2-3 minutes. Add garlic and ginger. Stir and add vegetable broth. Bring to a boil and cook for 5 minutes. Add shiitake mushrooms and soy curls. Cook for 3 minutes. Add zucchini noodles. Bring to a boil. Add broccoli, cook for 1 minute. Remove from heat, add soy sauce and serve.


For more protein you can add meat, eggs, or for vegans, soy curls.  For soy curls, use about a cup and soak in water for ten minutes.  Drain and sprinkle with Chinese five-spice and a teaspoon of soy sauce. Add at the end. 

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