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.
Ingredients
- 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
Instructions
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.
Variations
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.