Zoodle Ramen is How We Make Superfood Bowls at Home

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Are you looking to mix up your lunch routine with some healthy choices? Do you want to cut back on grains – even just a little? Are you trying to prioritize eating more plants? Do you have an abundance of zucchini to use up? If you said yes to any, or all, of these questions, then try this recipe for zoodle ramen bowls. It’s loaded with vegetables and flavor, and is quite easy to make! Not to mention, it’s naturally dairy-free, gluten-free, grain-free, nut-free, and low-carb to suit various dietary needs.

Zoodle Ramen Bowls Recipe - Healthy Zucchini Recipe that's loaded with Plants! Superfood, Low-Carb, Atkins Soup that's Dairy-Free and Gluten-Free. Plant-Based, Vegan, and Allergy-Friendly Options

Zoodle Ramen is How We Make Superfood Bowls at Home

This recipe is just slightly adapted from the Vegetarian Ramen Zoodle Bowls recipe in The Atkins 100 Eating Solution. In the past, all Atkins food was dairy loaded, but they’ve made efforts in recent years to offer more dairy-free low-carb options, like this one. It’s loaded with inexpensive, everyday vegetables, and just enough protein for balance.

But what if you don’t have a spiralizer? There is no rule that you must make zoodles. You can simply slice or chop the zucchini to make a delicious Japanese-style soup. Spiralizing just makes it “ramen.”

Zoodle Ramen Bowls Recipe - Healthy Zucchini Recipe that's loaded with Plants! Superfood, Low-Carb, Atkins Soup that's Dairy-Free and Gluten-Free. Plant-Based, Vegan, and Allergy-Friendly Options

Special Diet Notes: Zoodle Ramen Bowls

By ingredients, this recipe is dairy-free /non-dairy, gluten-free, grain-free, tree nut-free, optionally peanut-free, optionally soy-free, optionally paleo, and vegetarian. Be sure to choose broth that suits your dietary needs.

For egg-free zoodle ramen bowls, substitute your favorite protein for the egg. We like tofu (not soy-free) or chicken with this dish. Use a plant-based protein for vegan.

Zoodle Ramen Bowls
 
Prep time
Cook time
Total time
 
This recipe was shared with us from the cookbook, The Atkins 100 Eating Solution. Please note that they do have some dairy-free recipes in this low-carb book, but they also use dairy in many recipes.
Author:
Recipe type: Entree
Cuisine: Japanese
Serves: 4 servings
Ingredients
  • 4 large eggs
  • 2 cups water, plus additional for boiling and ice water
  • 1 quart (4 cups) vegetable broth
  • 3 cups broccoli florets
  • 4 cups spiralized zucchini
  • 1 (5-ounce) bag baby spinach
  • 1 tablespoon + 2 teaspoons white miso paste (use chickpea miso for soy-free)
  • kosher salt, to taste
  • 1 tablespoon toasted sesame oil, plus additional to taste
  • 2 cups mung bean sprouts, for garnish
  • Chili garlic sauce, for garnish
  • 1 cup shredded raw carrot, for garnish
  • 4 tablespoons crushed peanuts, for garnish (omit for peanut-free and paleo)
Instructions
  1. Bring a pot of water to a gentle boil. Add the eggs and cook for 7 minutes. While the eggs are cooking, prepare a bowl with ice water. Transfer the cooked eggs to ice water.
  2. Drain the cooking water from the saucepan then add the broth and 2 cups water. Bring to a simmer over medium-high heat. Add the broccoli and cook for 3 minutes. Add the zucchini and spinach, and cook until the zucchini is crisp-tender, 2 to 3 minutes. Remove the pot from heat.
  3. Ladle about ½ cup of the broth only from the saucepan into a small bowl. Add the miso paste and whisk to combine. Return the mixture to the soup, add the sesame oil and stir to combine. Add salt, to taste. Cover to keep warm.
  4. Remove the eggs from the ice bath. Peel the shells off and cut the eggs in half lengthwise.
  5. Divide the soup between four serving bowls. Top each portion with one egg (two halves) and ½ cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, as desired. Top each serving with ¼ cup shredded carrot and 1 tablespoon crushed peanuts.
Nutrition Information
Serving size: ¼ recipe Calories: 251 Fat: 13.5g Carbohydrates: 22g Sugar: 8.6g Sodium: 553mg Fiber: 6.6g Protein: 14.9g

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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