No matter what, you always found yourself eating ramen out of a microwaved bowl in college. It was soupy noodles and not much else. Imagine if you found a veggie-based recipe that was full of flavor, packed with protein, low carb and delicious. That’s exactly what this ramen is: healthy good food. In this Can You Vegan It? recipe, we swap eggs for tofu — further transforming this classic comfort food.

Ramen with tofu and bok choy in white bowl

Zucchini Ramen Noodle Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

¼ cup sesame oil, divided
4 baby bok choy, quartered
2 Tbsp yellow miso paste (optional)
4 cloves garlic, minced
2 shallots, chopped
2 Tbsp minced fresh ginger
¼ cup coconut aminos
8 cups vegetable broth
½ tsp kosher salt
4 zucchinis, spiralized
4-6 omega-3 eggs, boiled, peeled and sliced or cooked tofu
2 3-oz (85 g) packages enoki mushrooms
1 cup scallions, diced

Related: Genius Ways to Hack a Pack of Ramen Noodles

Directions:

1. Heat 1 Tbsp of oil in a 12-inch skillet over medium-high heat. Add the bok choy to the skillet and cook for roughly 2 minutes on both sides until lightly charred. Remove the bok choy from the skillet and set it aside.

2. Add the remaining oil, then add the miso (if using), garlic, shallots, ginger and coconut aminos. Sauté for 3 minutes. Add the broth and salt and bring to a simmer. Reduce the heat to low, then add the zucchini. Let the soup simmer for 5 minutes. Serve with the bok choy, eggs (or tofu), enoki mushrooms and a topping of scallions.

Like Valerie’s ramen noodle soup? Try her zesty lamb burgers or her low sugar persimmon creme brulee.

front cover of 30-Minute Low-Carb DinnersReprinted with permission from 30-Minute Low-Carb Dinners by Valerie Azinge, Page Street Publishing Co. 2020. Photo credit: Valerie Azinge, Yasaman Shafiei and Kabir Ali.

30-Minute Low-Carb Dinners, Amazon, $23.

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