Healthy Zucchini Noodle Ramen

Delicious nutritious soup - a remake of an old classic!

Delicious nutritious soup – a remake of an old classic!

I’ve had this a draft of this recipe written since September – but for various reasons I haven’t posted it yet.  The only pictures I had were in a purple bowl and I’ve decided purple is an unappetizing color.  I thought people would find the egg + soup combination strange.  Using the college, orange-wrapped noodles seemed like cheating.  But, *ALAS*!  I have found just the tweak this recipe needed!

I finally bought a spiralizer and have completely fell in love.  I started with the classic spiralized veggie – ZUCCHINI!  The “zoodles” ended up great – they didn’t get mushy in the soup and added a *crunch* component to the soothing broth that turned out really well.  I couldn’t be happier!  And now I can’t stop spiralizing.  I couldn’t fall asleep last night because I was trying to come up with something to spiralize for breakfast — Update: I still haven’t thought of anything.

Spiralizer at Work!

Spiralizer at Work!

AnyHOO – this ramen.  Ramen is so *hot* right now.  Ramen joints are popping up all over the country – and if you ever get the chance to eat authentic ramen you absolutely should.  How many times can I say “ramen” in this paragraph?  For this simplified version, the best part is I almost always have the ingredients on hand.  I can either use shredded chicken from meal prep earlier in the week or stop by the grocery store and pick up a rotisserie chicken (easy cheat!).

My sous chefs watch every move I make.

My sous chefs watch every move I make.

With the cold front that has come through Toledo, this meal hits the spot.  I’ve gone back to all of the most comfortable things in life – re-watching all the Harry Potter movies.  Re-reading all the Harry Potter books.  I recently joined Kindle Unlimited and have so many books at my fingertips!  If you have any recommendations of good books you’ve read recently – let me know!

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Healthy Zucchini Noodle Ramen
Recipe type: Soup, Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Despite what "Ramen" brings to your mind, this soup is delicious, full of protein, and easy to prepare. It's not your average orange package Ramen!
For your soft boiled eggs
  • 4 eggs
  • Water
  • 1 tbsp vinegar
For the ramen:
  • 4 cloves garlic, minced
  • 2 serrano peppers, deseeded and minced
  • 2 tsp. ginger, minced
  • 2 tsp. sesame oil
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. mirin
  • 8 cups low sodium chicken broth
  • 2-3 zucchini, spiralized
  • 2 heads baby bok choy, roughly chopped
  • 1 whole cooked rotisserie chicken, skin removed, meat shredded
  • Chopped scallions
For soft boiled eggs -
  1. Place eggs in saucepan and completely cover with cold water. Add vinegar.
  2. Prepare an ice bath - bowl with cold water and ice - for when the eggs are finished.
  3. Turn stove on high. When water begins to boil, cover the saucepan and remove from heat.
  4. Let eggs sit in saucepan with hot water, covered, for 6 minutes.
  5. Immediately place eggs in ice bath to cool down quickly. Let sit until ramen is finished.
For ramen:
  1. Heat large soup pot over medium high heat. Add sesame oil.
  2. Add garlic, ginger, and serrano peppers. Sauté for 2 minutes, until fragrant.
  3. Add soy sauce and mirin. Let simmer for 2 more minutes.
  4. Add the chicken broth and bok choy. Bring to a rolling boil, then cover and reduce the heat. Let simmer for 10 minutes.
  5. Add spiralized zucchini noodles. Let cook until al dente - it should only take around 4 minutes.
  6. To prepare the dish, add zucchini noodles, bok choy, and broth to a bowl. Top with shredded rotisserie chicken pieces. Carefully peel your soft boiled eggs. Using a sharp knife, cut into them, and place on top of the soup. Sprinkle with chopped scallions.
Sesame oil may be substituted with olive oil.
Large handfuls of spinach can replace the baby bok choy.


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