If you love restaurant ramen noodle soup, try this nutritious version using spiralized zucchini “noodles” in place of ramen noodles. The zucchini noodles add beautiful color to the soup and they soak up the amazing flavor of the broth that is seasoned with ginger, garlic, miso and soy. And it just wouldn’t be ramen noodle soup if we didn’t top it off with an egg!
cost per recipe: $7.10
The price is determined by the national average.
tablespoons vegetable oil
ounces sliced shiitake mushrooms (about 2 cups)
cups shredded napa cabbage
teaspoons peeled grated ginger root
cloves garlic, minced
tablespoon white or yellow miso (soybean paste)
tablespoon soy sauce
cups Swanson® Certified Organic Vegetable Broth or Swanson® Aseptic Vegetable Broth
large zucchini (about 12 ounces), spiralized using blade with medium holes (about 6 cups)
green onion, chopped (about 1/4 cup)
egg, hard cooked, fried or poached
Heat half the oil in a 12-inch skillet over medium-high heat. Add the mushrooms and cabbage and cook for 5 minutes, stirring occasionally. Remove the mushrooms and cabbage from the skillet.
Heat the remaining oil in the skillet. Add the ginger and garlic and cook and stir for 30 seconds. Stir in the miso, soy sauce and broth and heat to a boil. Add the zucchini noodles and cook for 2 minutes or until the zucchini noodles are tender-crisp. Season to taste.
Carefully transfer the zucchini noodles to four bowls. Divide the cabbage mixture and the broth mixture among the bowls. Sprinkle with the green onions and top each with 1 egg.