Low Carb Vegetable Ramen
Dive into the vibrant and nourishing world of *Low Carb Vegetable Ramen*, a guilt-free, flavor-packed twist on the classic Japanese dish. This wholesome recipe combines zucchini noodles, also known as "zoodles," with a medley of fresh veggies like mushrooms, carrots, and spinach, swimming in a rich, aromatic broth infused with garlic and ginger. Perfect for health-conscious eaters and those following a low-carb diet, this veggie ramen showcases bold umami notes from tamari or coconut aminos, complemented by a drizzle of sesame oil for depth of flavor. Ready in just 35 minutes, it's an ideal option for a quick, satisfying meal that warms you from the inside out. Garnish with green onions and optional red pepper flakes for a customizable touch that will leave your taste buds craving more. Healthy, hearty, and brimming with goodness, this is the ultimate recipe for a guilt-free ramen experience.
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Recipe Information
Ingredients
- 3 medium (spiralized into noodles) zucchini
- 2 tablespoons olive oil
- 3 cloves (minced) garlic
- 1 teaspoon (grated) ginger
- 1 cup (sliced) mushrooms
- 1 medium (julienned or thinly sliced) carrot
- 2 cups (loosely packed) baby spinach
- 4 cups (low sodium) vegetable broth
- 2 tablespoons tamari or coconut aminos
- 1 teaspoon sesame oil
- 2 stalks (sliced) green onions
- 0.25 teaspoon (optional) red pepper flakes
- 0.5 teaspoon (to taste) sea salt
- 0.25 teaspoon (to taste) black pepper
Instructions
Wash and prep all vegetables: spiralize zucchini into noodles, mince garlic, grate ginger, slice mushrooms, julienne carrot, and slice green onions.
Heat olive oil in a large pot over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
Add sliced mushrooms and carrots to the pot. Cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
Stir in tamari (or coconut aminos) and sesame oil. Taste the broth, then adjust seasoning with sea salt, black pepper, and red pepper flakes (if using).
Add zoodles and baby spinach to the broth. Cook for 2-3 minutes until zoodles are tender but still slightly firm and spinach has wilted.
Ladle the ramen into bowls and top with sliced green onions.
Serve hot and enjoy your healthy, low-carb vegetable ramen!
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11197 mg | 487% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 61.6 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3969 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
