Healthy Ramen Zoodles! (2024)

by Christine | Dinner | 04.23.17

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4.50 from 28 votes

Ahhhh, Ramen. This was a staple in my childhood upbringing. Well, the packaged 5-minute ramen, that is. No shame here! My mom always made it and always added in her own variations. We loved it! It was a super easy go-to dinner that also happened to be conveniently low in price. Today, we’re going with a healthier version: Vegan Ramen Soup w/ Zucchini Noodles! Read through the post or jump to the recipe here!

So what has changed since those 50 cent ramen days? I stopped eating these delicious noodles when I went off to college because that’s about the time I changed my lifestyle and started eating right. Have you seen the nutrition facts in those little noodle packs???Unless you buy these vegan ramen noodles, which aren’t as bad. 🙂

So in my desperate attempt to indulge in this childhood fave,I present you with this healthy, Jar Of Lemons version!

Here’s what you’ll need for this Vegan Ramen Soup w/ Zucchini Noodles recipe:

A spiralizer like the Inspiralizer is a must! However, if you’re like me and don’t have room in your kitchen for such a glorious device, feel free to use a hand held spiralizer like I did in the video below.

Or you could always omit the zucchini noodles if you’re in a time crunch and go with the vegan ramen noodles I mentioned above. I mean, I know the zucchini noodles are an important part of this recipe and all, but REAL LIFE happens sometimes. 🙂 And that’s ok!

Also, this recipe is gluten-free if you’re using a gluten-free soy sauce (like this one)!

Also, even though I gave you measured out amounts of vegetables, feel free to add as much as you want. Or even different veggies. This recipe is also a little low in calories and protein, so be sure to add protein of your choosing! I only ask of you one thing…let me know what you end up doing. I love seeing your #JarOfLemons creations and variations!

Here’s a quick video on how to make this Vegan Ramen Soup w/ Zucchini Noodles:

4.50 from 28 votes

Print Recipe

Vegan Ramen Soup w/ Zucchini Noodles

Vegan, Vegetarian, Gluten Free

Course: Lunch, Dinner, Appetizer, Main Course

Cuisine: Japanese

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 96 kcal

Author: Christine McMichael

Ingredients

▢ 1/2 Tbsp sesame oil
▢ 1 tsp crushed garlic
▢ 1 tsp ground ginger
▢ 5 cups vegetable stock
▢ 3 cups mushrooms
▢ 1 Tbsp gluten-free soy sauce
▢ 3 zucchini
▢ 1 cup spinach
▢ 1/4 cup grated carrots
▢ 1 Tbsp chopped green onion
▢ Salt/Pepper To Taste

Instructions

Create zucchini noodles using a spiralizer. Set aside.
In a pot, stir fry the garlic, ginger, and mushrooms in sesame oil over medium high heat. Add in the zucchini noodles and continue to heat for about 5 minutes.
Add in the stock and soy sauce. Bring to a boil.
Immediately lower heat and allow soup to simmer until the noodles are soft. Add in spinach, carrots, green onions, and salt/pepper.
Serve hot and enjoy!

Video

Nutrition

Calories: 96 kcal

Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!

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4.50 from 28 votes (21 ratings without comment)

27 Comments

julie says:
October 10, 2022 at 5:34 pm

We really enjoyed this recipe. I added a squeeze of lime & some sriracha sauce and yum!! This is a keeper.
Reply
george says:
June 10, 2022 at 12:09 pm
Can remainder be stored in fridge for 4-5 days?
Thanks.
Reply
- Christine McMichael replied:
  June 11, 2022 at 1:12 pm
  I would say 2-3 days because of the zucchini! I hope you enjoy the recipe!
  Reply
Colleen says:
March 21, 2021 at 3:07 pm
This was very good, I basically halved the recipe and ate the whole thing 🙂
I omitted the sesame oil (trying to limit oil where I can lately), added 1/2tsp of miso paste, omitted the salt and pepper but added some sriracha and black sesame seeds and I did add one medium boiled egg. I will make again! Just discovered your website today, looking at some other recipes I will try more for sure.
Thanks!
Reply
Steph says:
January 26, 2020 at 9:28 pm
Does this soup keep well for a few days in the refrigerator?
Reply
Rachel says:
September 21, 2018 at 10:26 am
This recipe is delicious, easy, and one of my favorites thank you so much!!! Perfect for big family’s and busy mommy’s!
Reply
- Christine McMichael replied:
  September 27, 2018 at 3:59 pm
  I’m so glad you love the recipe, Rachel! 🙂
  See Also
  Creamy Cauliflower Risotto with Chicken & Asparagus (Whole30) - 40 Aprons
  Reply
Tom says:
September 19, 2018 at 7:45 pm

We really enjoyed this recipe. I had 3 bowls for dinner. I tried a bowl with a little rice vinegar and it was great also. Good suggestion Richelle.
Reply
- Christine McMichael replied:
  September 27, 2018 at 3:59 pm
  So glad you enjoyed the recipe, Tom!
  Reply
Richelle says:
June 4, 2018 at 7:04 pm

Yummy! Healthy and full of flavor! I added some rice wine vinegar just for a little extra zing. Only had kale on hand so used that instead of spinach. The zucchini noodles soak up all that great flavor!
Reply
- Christine McMichael replied:
  June 5, 2018 at 10:49 am
  So glad you enjoyed the recipe, Richelle! 🙂 Great idea to use rice wine vinegar and kale. Sounds delicious!!
  Reply
Jenny says:
February 3, 2018 at 12:30 am
What brand is the spiraliser you used? Jenny
Reply
- Christine McMichael replied:
  February 8, 2018 at 11:07 am
  Hi, Jenny! I love the OXO handheld spiralizer (affiliate link): http://amzn.to/2sg8QB7
  Reply
Shreya says:
November 21, 2017 at 1:14 pm

I love this soup! I just made it and it is amazing! I added some tofu for added protein and sriracha for some heat and it tasted even better.
Reply
- Christine McMichael replied:
  December 11, 2017 at 9:37 pm
  So glad you enjoyed the recipe, Shreya! Tofu and sriracha sound like an AMAZING addition. Yum!
  Reply
Sutton says:
August 29, 2017 at 6:51 pm

Flavorful and on point. I was searching Pinterest for a new Vegan dinner and stumbled upon this. Exactly what I wanted. And the fiancé loved it as well.
Reply
- Christine McMichael replied:
  September 7, 2017 at 10:30 pm
  So glad you enjoyed the recipe, Sutton! 🙂
  Reply
Amie says:
June 27, 2017 at 1:54 am

Just made this and it is amazing. First time with zoodles and will be going back. Not a vegan or vegetarian but this is filling and tasty.
Reply
- Christine McMichael replied:
  June 27, 2017 at 9:26 pm
  So glad you enjoyed it, Amie! 🙂
  Reply
Alia @ Everyday Easy Eats says:
June 1, 2017 at 12:21 am
Wow this looks so tasty! Great photos too!! 🙂
Reply
- Christine McMichael replied:
  June 9, 2017 at 5:12 pm
  Thanks, Alia!
  Reply
Steven says:
February 21, 2017 at 12:25 pm
With the Ramen Zoodle recipe, I also put about 1 1/2 Tbs of Chili oil in , Next time I might even add 1/2 lbs. of shrimp.
Reply
- Christine McMichael replied:
  February 28, 2017 at 12:35 pm
  Sounds like a great and delicious addition, Steven! 🙂
  Reply
Mark Dixon says:
February 21, 2017 at 9:46 am

I would possibly leave the salt out for a lower sodium option, the soya sauce should cover this, but looks great…
Reply
- Christine McMichael replied:
  February 21, 2017 at 12:15 pm
  That’s a great idea, Mark! Enjoy the recipe! 🙂
  Reply
Shannon says:
September 10, 2015 at 9:32 pm
YUM!! This reminds me somewhat of miso soup. Or at least it looks kind of like it 🙂
Reply
- Christine McMichael replied:
  September 11, 2015 at 5:04 pm
  To me, it tastes like a mixture of miso and ramen! Without the noodles and the ginger I think it could be full on miso!
  Reply