I’m officially obsessed with ramen, and this zucchini noodle version quickly became a favorite. It’s simple to make at home, naturally gluten-free, and can be vegan if you skip the soft-boiled egg. The flavors are rich and comforting, yet the bowl feels light thanks to spiralized zucchini and tofu.
This Zucchini Noodle Ramen Soup starts with quick-charred baby bok choy and sautéed aromatics. A miso-boosted vegetable stock simmers with ginger, garlic, and onions, then zucchini noodles are added briefly so they stay tender but not mushy. The finished bowls get topped with charred bok choy, crispy tofu, green onion, sesame seeds, roasted seaweed, and an optional soft-boiled egg.
Spiralizing zucchini makes this dish fast and fun. A good spiralizer will turn a zucchini into noodles in under a minute, which keeps prep quick and the texture fresh. If you don’t have one, you can slice zucchini into thin ribbons instead.
The recipe yields two generous bowls and takes about 30 minutes total (roughly 10 minutes prep and 20 minutes cooking). It’s satisfying without feeling heavy — perfect for a weeknight dinner when you want something nourishing and flavorful.
Zucchini Noodle Ramen Soup
By Brita Britnell
Prep: 10 mins • Cook: 20 mins • Total: 30 mins • Servings: 2
Ingredients
- 1 serving of crispy tofu
- 2 teaspoons sesame oil, divided
- 1 tablespoon white or yellow miso paste
- 2 baby bok choy, ends trimmed
- 1/4 cup green onion, diced (plus more for topping)
- 1-inch piece ginger, peeled and finely minced
- 1/2 sweet onion, cut into thin strips
- 2 cloves garlic, finely minced
- 4 cups vegetable stock
- 2 tablespoons soy sauce
- 2 medium zucchini, ends trimmed and spiralized into noodles
- Optional toppings: soft-boiled egg, hot sauce, extra chopped green onion, sesame seeds, crispy seaweed
Instructions
- Heat a large skillet over medium heat and add half the sesame oil. Rub the bok choy with the miso paste until evenly coated.
- Add the bok choy to the skillet and cook about 3 minutes per side until lightly charred. Remove and set aside.
- In the same skillet, add the remaining sesame oil, green onion, ginger, sweet onion, and garlic. Sauté for about 5 minutes until fragrant and softened.
- Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 5 minutes to develop flavor. Stir in the soy sauce.
- Add the zucchini noodles and cook 2–4 minutes, depending on desired tenderness.
- Using tongs or chopsticks, divide the noodles between two large bowls. Ladle the broth and vegetables over the noodles and top with bok choy, crispy tofu, soft-boiled egg (if using), sesame seeds, extra green onion, and roasted seaweed.
- Serve immediately and enjoy.
Notes
To keep the dish vegan, omit the egg. Adjust the soy sauce to taste for sodium levels. Spiralized zucchini cooks very quickly, so avoid overcooking to maintain a pleasant texture.
Nutrition (approx. per serving)
Calories: 210 kcal • Carbohydrates: 26 g • Protein: 12 g • Fat: 7 g • Fiber: 5 g
Nutrition is an estimate and should be used as an approximation.
This ramen is bright, comforting, and adaptable. Add extra veggies, swap in your favorite plant-based protein, or top with a runny egg for richness. It’s an easy, healthy bowl that tastes like you spent more time on it than you did.
Enjoy making this Zucchini Noodle Ramen Soup — it’s a great way to get a cozy, satisfying meal on the table quickly.