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Classic Miso Ramen With Zucchini Noodles

I’m a huge fan of classic ramen. It’s delicious and always my go-to when I’m needing some comfort food.

Unfortunately, most ramen recipes are loaded with sodium and carbohydrates which can leave you feeling bloated and heavy. Don’t worry, though–there’s always a skinnier substitute!

For a lighter twist, I decided to break out my Inspiralizer (best tool ever!) and create my own veggie noodles with zucchini. With a few other substitutions, this ramen is a healthier alternative to my favorite comfort dish.

Get the recipe below:


photo credit: Erica Hampton Photography



photo credit: Erica Hampton Photography

  • 1/4 cup miso paste
  • 1/4 cup tamari
  • 2 garlic cloves, finely minced
  • 2 large packages of zucchini noodles (sold at most grocery stores in veggie aisle) OR 4-5 zucchini for Inspiralizer
  • 4 eggs
  • Scallions, shiitake mushrooms, and bok choy (for topping)

The Steps:


photo credit: Erica Hampton Photography

STEP 1: I like to start out by preparing the eggs. To get a softer center (like the classic recipe), bring a saucepan of water to a boil and leave in for 6 minutes over medium-high heat. I chose to cook them all the way through since I’m pregnant. Once the eggs are cooled, peel shell off carefully.


photo credit: Erica Hampton Photography

STEP 2: Boil zucchini noodles until soft. Set aside.


photo credit: Erica Hampton Photography

STEP 3: In a large saucepan, combine the miso, tamari, garlic, and 8 cups of water. Once water boils, reduce heat to maintain a simmer.


photo credit: Erica Hampton Photography

STEP 4: Place noodles in bowl. Top with miso broth, mushrooms, boy choy, scallions, and egg. Enjoy!

Want a more classic recipe? Check out these links:

Simple Homemade Chicken Ramen from Fork Knife Swoon // How To Make Authentic Ramen At Home from Bon Appetit 

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