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This Hearty 20-Minute Vegan Zucchini Ramen Noodle Soup Will Not Disappoint

Ramen with tofu and bok choy in white bowl
Get the recipe: Vegan Tofu Ramen
Prep Time
5 min
Cook Time
15 min
Yields
4 servings

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.

Related: Genius Ways to Hack a Pack of Ramen Noodles

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

Reprinted 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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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
packages enoki mushrooms (3-oz or 85 g)
1
cup scallions, diced
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directions

Step 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.

Step 2

Add the remaining oil, then add the miso (if using), garlic, shallots, ginger and coconut aminos. Saute 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.

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