Who else is craving all the soup these days? Ramen soup has always been one of my favorite treats on a cold winter day. I mean, is there anything better than a hot bowl of veggies and noodles to warm you from the inside out? What keeps me from enjoying it more often? The high sodium and calorie content in typical ramen. But, don’t you worry, I’ve found a way to have my Ramen and eat it too. (Sorry couldn’t resist!). It could not be easier to make your own Quick & Healthy Triple Mushroom Zoodle Ramen Soup.
Make Your Own Quick & Healthy Triple Mushroom Zoodle Ramen Soup
What makes my Triple Mushroom Zoodle Ramen Soup so quick and so healthy?
Let me tell you…First, my base is a lower sodium vegetable broth. You could also use beef broth. If you have never looked at the sodium content on a box of broth, you may be shocked. However, it’s easy to find lower sodium options and you can always add some back in to suit your tastes.
Second, I have gotten rid of the majority of the calories by opting for zucchini “zoodles” instead of regular noodles. Honestly, I did not miss them at all! Of course, you could use regular pasta in this recipe as well. Using zoodles also makes this soup naturally gluten-free, low calorie, and low carb. What’s not to love?
I flavored my vegetable broth with 3 kinds of mushrooms: Shitake, Oyster, and Cremini. All should be available at a regular grocery store and often come packaged together. Any combination of mushrooms will do and they give the broth a nice hearty flavor. A helping of Miso Paste brings that Umami flavor profile you typically find in traditional ramen soup.
Can I customize the vegetables?
Yes! Once you have let your mushrooms cook down for about 15 minutes, it’s time to add in the veggies. This is where you can do a lot of customizing. Grab a handful of a few of your favorites like:
What kind of protein works well in this Triple Mushroom Zoodle Ramen Soup?
This ramen starts out vegan so it’s up to you. I used baked tofu and a hard boiled egg in my soup today. The possibilities are endless and you can throw in any protein you wish from shrimp to pork to beef or chicken. You would need to pre-cook whichever protein you add in.
[You might also like this Spicy Thai Tofu Noodle Soup]
I hope you love this Triple Mushroom Zoodle Ramen Soup as much as I do. I know it’s going to be on repeat all winter long over here.
Ramen like you remember in a healthier version. Quick & easy Triple mushroom zucchini Zoodle Ramen is everything you love about ramen in a low calorie, low carb, vegan option. Customize to your likes with easy add ons
- For the broth:
- 32 oz low sodium vegetable broth
- 1 Tsp low sodium soy sauce
- 2 Tbl Miso paste
- 1 Tbl chopped garlic
- 1 tsp ginger paste
- salt & pepper to taste
- optional: a squirt of Siracha
- Vegetables as pictured:
- 3 Cups of Shitake, Cremini, and/or Oyster mushroom blend
- 1 Cup Napa cabbage-shredded
- 1/2 C shredded carrots
- 2 hard boiled eggs
- 7 ounces firm tofu-baked
- 1 large zucchini-spiralized
- In a large stockpot add all of the soup ingredients
- bring to a boil
- add in mushrooms and reduce to simmer for 15 min
- add in desired vegetables and cook 5 min
- when ready to serve add in zucchini zoodles
- top with hard boiled egg and tofu if desired
- serve hot
Easy to customize with any protein or vegetable to your liking. Can also sub in traditional ramen noodles. Nutrition will vary slightly depending on choice of broth, vegetables and protein
Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 777mgCarbohydrates: 27gFiber: 5gSugar: 15gProtein: 14g
Nutrition will vary slightly depending on choice of broth, protein and vegetables