Zucchini Noodle Vegan Ramen
You know what's annoying? When people act like vegetables can't be satisfying. Like you need some heavy protein bomb to feel full or something. This zucchini noodle ramen proves them all wrong without being preachy about it. The spiralized zucchini adds this crisp, fresh texture that regular noodles can't touch, and when you mix it with actual ramen in a light miso broth, you get both substance and that clean feeling afterward. No food coma, no regret, just this bright bowl that tastes like you actually care about yourself for once. The ginger and garlic hit sharp and honest, the sesame oil adds just enough richness to make it interesting, and the whole thing comes together in about twenty minutes. It's the kind of meal that doesn't try too hard but still delivers.
Green ribbons spiral—miso whispers to zucchini—guilt floats down the drain.
Let Me Tell You...
My roommate Danny used to do this thing where he'd lecture anyone who'd listen about eating clean.
He had this whole setup—spiralizer, juicer, dehydrator—all stacked on our tiny kitchen counter like some kind of wellness altar.
I mostly ignored him because the guy ate plain steamed broccoli and acted like he'd discovered enlightenment.
But one night he made this zucchini noodle thing, and I have to admit, I was curious.
Not because I suddenly cared about nutrients or whatever, but because I was hungry and too lazy to order takeout.
He spiralized three zucchinis into this massive pile of green ribbons, blanched them for like thirty seconds, and tossed them with actual ramen noodles in this light miso broth he'd made with fresh ginger.
I watched him work, half-expecting it to be another one of his tasteless health experiments, but when he handed me a bowl, I couldn't really argue.
It smelled like a proper ramen shop, not some sad diet food.
The broth was clean but flavorful, the zucchini added this crisp bite that regular noodles don't have, and the whole thing felt light without feeling like punishment.
I didn't tell him it was good because that would've gone straight to his head, but I ate the whole bowl and went back for seconds.
The funny thing is, after Danny moved out to pursue his yoga instructor dreams or whatever, I kept making that dish.
I'd spiralize zucchini on weeknights when I didn't want to feel heavy but still wanted something that tasted like actual food.
I'd adjust it—add more garlic, throw in edamame, use white miso instead of red—and each time it reminded me that sometimes the annoying people in your life teach you something useful despite themselves.
It's still one of those meals I make when I want to feel like I'm taking care of myself without the whole performance of it.
These days when I make it, I think about how Danny was right about one thing: you don't need to drown everything in oil or salt to make it worth eating.
Sometimes the lighter version is actually better, not because it's virtuous or clean or any of that wellness nonsense, but because it lets you taste what you're actually eating.
The zucchini tastes like zucchini, the miso tastes like miso, and you finish the bowl feeling satisfied instead of sluggish.
That's probably the best endorsement I can give anything—it doesn't make you regret it afterward.
Ingredients
- 2 medium zucchinis, spiralized into noodles (about 3 cups)
- 2 packs (about 6 oz) fresh or dried ramen noodles
- 4 cups vegetable broth (low-sodium preferred)
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (toasted)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup edamame, shelled (fresh or frozen)
- 4 radishes, thinly sliced
- 2 green onions, thinly sliced (plus extra for garnish)
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (optional, for heat)
- Fresh cilantro leaves, for garnish
- Sesame seeds, toasted, for garnish
Preparation
- Spiralize the zucchini into noodle-like strands using a spiralizer or julienne peeler. Place in a colander, sprinkle lightly with salt, and let sit for 5 minutes to release excess moisture. Gently squeeze out any liquid and set aside.
- Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions (typically 3-4 minutes for fresh, 4-5 for dried). Drain and rinse under cold water to stop cooking. Set aside.
- In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
- Pour in the vegetable broth and bring to a gentle simmer. In a small bowl, whisk together the miso paste with a few tablespoons of the hot broth until smooth, then stir back into the pot. Add soy sauce and rice vinegar.
- Add the edamame to the broth and simmer for 2-3 minutes until heated through (if using frozen, allow an extra minute).
- Bring a separate small pot of water to a boil. Blanch the spiralized zucchini noodles for 30 seconds only, then drain immediately.
- Divide the cooked ramen noodles and blanched zucchini noodles between serving bowls. Ladle the hot miso broth over the noodles, ensuring each bowl gets plenty of edamame.
- Top each bowl with sliced radishes, green onions, fresh cilantro, and toasted sesame seeds. Drizzle with chili oil if desired. Serve immediately while hot.