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 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.”
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.
- 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)
- 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.
- 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.
- 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.
- Remove the eggs from the ice bath. Peel the shells off and cut the eggs in half lengthwise.
- 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.
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