Zucchini Noodle Ramen
You ever try to trick your brain into thinking vegetables are noodles? Zucchini spirals get pretty damn close. Drop them into ramen broth and suddenly keto doesn’t feel like punishment. The ginger and soy bring depth, mushrooms soak up all the flavor, and the eggs make it rich without tipping into heavy. It’s fresh, slurpable, and doesn’t leave you with carb guilt. Honestly, it feels like ramen went on a diet and came back smug but still lovable.
Green spirals afloat—broth whispers with ginger’s heat—steam drapes clean flavors.
Let Me Tell You...
The first time I spiralized zucchini, I thought it looked like alien spaghetti.
Bright green curls that didn’t belong anywhere near a noodle bowl.
But I was tired of pretending cauliflower rice made me happy, so I gave it a shot.
Into the broth they went, swimming around like they owned the place.
And weirdly enough, they did.
They slurped up soy and ginger like seasoned pros, each bite carrying more flavor than I expected.
Keto might be a scam, but at least this part tastes good.
This keeps your broth from turning into a watery mess.
The eggs helped, of course.
You soft-boil them and let that golden yolk run like melted sun into the bowl.
Mushrooms joined in, sponging up everything like greedy little flavor thieves.
And the sesame oil at the end?
That tied it together, gave it the ramen soul I was worried I’d lost without wheat noodles.
It didn’t feel like a compromise anymore.
It felt like ramen’s sneaky cousin who shows up at the party and wins everyone over.
Overcooking turns them limp and ruins their bite.
My roommate peeked in while I was slurping and said, “That’s not ramen.” I handed him a bowl without answering.
He shut up after two bites.
Maybe it’s not “ramen” in the traditional sense, but the comfort was real, and that’s what matters.
Keto or not, this bowl gave me the satisfaction I needed without the carb coma.
And sometimes that’s the only win you’re looking for on a Tuesday night.
Ingredients
- 4 cups chicken or vegetable broth (low-sodium)
- 2 medium zucchinis, spiralized into noodles
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup mushrooms, thinly sliced
- 2 large eggs
- 2 green onions, thinly sliced (plus more for garnish)
- Salt and black pepper to taste
Preparation
- Bring broth to a gentle simmer in a medium pot.
- Add garlic, ginger, and mushrooms; cook for 5 minutes until mushrooms soften.
- Meanwhile, soft-boil eggs in a separate pot for 6 minutes; transfer to ice bath, peel, and set aside.
- Season broth with soy sauce, sesame oil, salt, and pepper.
- Add zucchini noodles and cook for 1–2 minutes until just tender.
- Divide zucchini noodles and broth into bowls.
- Halve eggs and place on top with green onions and optional toppings.
Chef's Tips
- Pat zucchini noodles dry with paper towels to keep broth clean and flavorful.
- Cook eggs separately to nail that soft-boiled yolk every time.
- Variation: Add shredded chicken for extra protein while keeping it keto-friendly.
Serving Suggestion
Serve in wide bowls with sesame seeds and chili oil drizzle, letting the steam curl up for a cozy low-carb meal.