Ramen Zoodle Bowl
Prep Time
30 minutes
Number of Servings
Serves 2
Ingredients
  • 1 Tbsp vegetable oil
  • 4 oz shiitake mushrooms, stemmed and sliced thin
  • 3 scallions, white parts cut into 1-inch lengths, green parts, sliced thin
  • 2 Tbsp white miso*
  • 2 tsp grated fresh ginger
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 2 oz (2 cups) baby spinach
  • 2 Tbsp toasted sesame oil
  • Salt and pepper
  • 12 oz spiralized zucchini noodles**
  • 2 oz enoki mushrooms,*** trimmed
Directions
  1. Heat vegetable oil in a large saucepan over medium heat until just smoking. Add shiitake mushrooms and scallion whites. Cook until lightly browned and tender, about 5 minutes.
  2. Stir in miso and ginger and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer. Stir in spinach and cook until just wilted, about 15 seconds. Stir in sesame oil and season with salt and pepper to taste.
  3. Divide noodles among individual serving bowls and ladle hot broth over top; let sit for 1 minute. Top with enoki mushrooms and scallion greens. Serve.
Nutrition Info
Made with vegetable broth: 289 Calories, 8 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 6 g Fiber, 23 g Total fat (3 g sat), 734 mg Sodium, [nut:5] Vitamin K, [nut:4] Vitamin B6, Vitamin C, [nut:3] Vitamin B2 (riboflavin), Folate, [nut:2] Vitamin B3 (niacin), Phosphorus, Magnesium, Potassium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Iron, Zinc