Zucchini Noodle Ramen

Prep Time
20 mins

Cook Time
10 mins

Serves
2

INGREDIENTS

3 cups vegetable stock

4 ounces shiitake mushrooms, sliced

1 tablespoon coconut aminos or reduced-sodium tamari soy sauce

1 1/2 teaspoons fresh grated ginger

1 teaspoon honey

1/4 teaspoon white pepper

2 zucchini, spiralized

2/3 cup matchstick carrots

1/2 cup frozen shelled edamame, thawed

2 hardboiled eggs, peeled and halved

2 scallions, sliced

1 teaspoon sesame oil

DIRECTIONS

In a medium sauce pot, heat vegetable stock, shiitake mushrooms, coconut aminos, ginger, honey, and white pepper over medium-high heat.

Meanwhile, arrange spiralized zucchini at the bottom of 2 large serving bowls and top with an equal amount of the carrots, edamame, and hardboiled eggs.

Bring the vegetable stock up to a boil and let cook 1 minute, just until the mushrooms begin to soften.

Stir scallions and sesame oil into the boiling stock and immediately pour over the vegetables in the serving bowls, letting the hot broth cook the zucchini noodles for 2 minutes as you are serving.

Mona’s Tips: For even more flavor, you can marinate the peeled hardboiled eggs in a food storage or vacuum-sealed bag overnight with 1 tablespoon of coconut aminos (or tamari) and a small drizzle of honey.

For a larger meal, 1 cup of cooked rice noodles can be split between the 2 bowls, mixing with the spiralized zucchini noodles in step 2.

Ingredient Insider: Zucchini is a great source of vitamin C, antioxidants, and even potassium. Cup for cup, zucchini has less than a tenth of the carbs of cooked wheat pasta.

Calories per serving: 245 ∙ Fat: 9.5g ∙ Net Carbs: 18g ∙ Fiber: 6.5g ∙ Sugars: 11.5g ∙ Protein: 15.5g