I’m happier than I should be for making this zucchini noodle zoodle ramen soup. After thinking about it for a year or so, I finally broke down and bought a spiralizer, or “spiral cutter,” as the box says. I’ve been looking at a lot of gluten-free recipes and trying hard to avoid flour, so this was the next logical step.
This is the first recipe I’ve made using the spiralizer. I decided to try a zucchini noodle – or zoodle – recipe for my first time. How fun is this little kitchen contraption?! If you don’t have one, you should try to get one soon. If you are serving kids, they would not know the difference between regular noodles and zucchini noodles, especially if the zucchinis were peeled before spiral cutting. I picked out a very inexpensive spiral cutter, $20 at a big box store, and it will be worth every penny.
This soup recipe is very light and has great, fresh flavors. If my photos look a little creamy for veggie broth, it’s because I made a mistake at the store and bought one carton of lentil cream broth, which thankfully was still vegan. You should’ve seen my face when I started pouring the cream sauce into the regular veggie broth – their boxes are almost identical. When the white milk-like substance started flowing out of the carton, I freaked. I thought it was veggie broth that had gone bad and there I was pouring it right into my good broth! Thank goodness for food labels. Next time I make this soup, I’ll use straight vegetable broth, though, because it’s not intended to be a cream-based soup. However, if you think using half vegan cream-based broth and half veggie would be your choice, please do. It was very delicious. I guess in the end, I’m glad I bought the wrong broth, so I know this cream-based vegan broth exists for future soups.
The recipe makes four bowls, and Mr. Key Lime and I ate three and a half bowls in one sitting. Every ingredient in the recipe could easily be doubled for a larger crowd, or serve the soup as a side dish, with one serving per diner. We really liked this soup – I have no doubts that I will make it many times in the future. It’s quick and easy and the fresh vegetables tossed in at the end of cooking are very satisfying.
Adapted from Jar of Lemons.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
bowls
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- 2 teaspoons sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon ground ginger
- 5 cups vegetable stock
- 3 cups mushrooms cleaned and sliced
- 1 tablespoon coconut aminos (gluten-free, vegan soy sauce)
- 3 zucchinis cleaned and spiral cut
- 1/2 cup grated carrots
- 1 green onion chopped
- salt & pepper to taste
Ingredients
|
|
- Spiral cut the zucchinis and set aside.
- In a dutch oven, stir fry the garlic, ginger, and mushrooms in the sesame oil over medium high heat for 1 minute. Add the spiral cut zucchini noodles and 1 cup of veggie broth. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
- Add the remaining 4 cups of vegetable stock and the coconut aminos (soy sauce). Bring to a boil, then immediately lower heat and allow soup to simmer until the zucchini noodles are soft. Add the spinach, carrots, green onion. Add salt and pepper to taste.
- Serve hot.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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