Spiralized Vegan Ramen Soup with Zucchini Noodles
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 garlic clove minced
- 2 teaspoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 inch piece of ginger peeled and minced
- 4 cups vegetable stock
- 1/2 ablespoon white or yellow miso paste
- 7 oz baby bok choy ends trimmed and leaves separated
- 2 scallions, diced white and green parts separated
- 1/2 ellow onion cut into 1/2†slices
- 3.5 oz shiitake mushrooms halved
- 1 large zucchini or 2 small zucchini blade d, noodles trimmed
- hot sauce to garnish (optional)
- 1/4 teaspoon black sesame seeds + 1/4 teaspoon white sesame see mixed together
- Carbohydrate 40.3145686585232 g
- Cholesterol 0 mg
- Fat 4.7339466617 g
- Fiber 1.24773331040735 g
- Protein 4.52654996275 g
- Saturated Fat 0.6702052993295 g
- Serving Size 1 1 Serving (2989g)
- Sodium 12908.8301794254 mg
- Sugar 39.0668353481159 g
- Trans Fat 0.269623465127001 g
- Calories 213 calories
Place a large skillet over medium-high heat and add in half of the oil. While oil heats, rub the bok choy with the miso paste using your fingers to cover completely. Once heated, add in the bok choy and cook 3 minutes per side or until charred. Remove the bok choy and set aside and then immediately add in the rest of sesame oil, white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften. Then, pour in the stock and soy sauce, cover and bring to the boil. Then, add in the mushrooms, lower to a simmer and let cook for 5 minutes or until mushrooms soften. Then, add the zucchini noodles and cook for 2-3 more minutes or until noodles are cooked to al dente or your preference.Using pasta tongs, carefully transfer the noodles to two serving bowls and top with the bok choy. Then, ladle over with the broth mixture. Garnish with green scallions, sesame seeds and hot sauce, optional and serve immediately.
