Zoodle Ramen Soup

I still love blogging, but it really was so much easier when I had free time during the prime lighting of the day to take photos of things I made. This zoodle soup was a collaborative effort at 8:30 last Tuesday when I got home from class and Dave realized that the original recipe had made a lot of assumptions about ingredients having been prepped/cooked in advance. Due to the haze of the steam and the lighting I hadn't intended to share this one, but a friend asked me if I was sharing the recipe after seeing my Instagram post.

Dave and I both enjoyed this soup, although I don't recommend trying to make it last minute before someone comes home late. The broth was flavorful, all of the ingredients went together nicely, and the soft boiled eggs were a great addition for more color and flavor.

Recipe adapted from B.Britnell

-1 block of extra firm tofu, pressed and cut into cubes
-2 teaspoons sesame oil , divided
-1 tablespoon yellow miso paste
-1 small cabbage sliced thinly
-1/4 cup of green onion, diced
-1 inch piece of ginger, peeled and finely minced
-1/2 of a sweet onion, cut into thin strips
-2 cloves of garlic, finely minced
-4 cups vegetable stock
-2 tablespoons of soy sauce
-2 medium sized zucchini, end trimmed. Spiralized into noodles

Optional for topping: soft boiled egg , hot sauce, and sesame seeds.

In a large wok or skillet over medium heat, cook the tofu cubes until evenly browned on all sides. Once cooked, toss the tofu in 1 tablespoon of the soy sauce and set aside.

In a large soup pot heat half of the sesame oil over medium heat and add in the sliced cabbage and the miso paste. Stir the two together to evenly coat the cabbage in the miso paste. Once the cabbage has wilted down to about half its size, add in the remaining sesame oil along with the green onion, ginger, onion, and garlic. Saute for about 5 minutes.

Add the vegetable stock, cover, and bring the vegetables and stock to a boil before reducing to a simmer for about 5 minutes.

Add in the zoodles and cook for 2-4 more minutes depending on how tender you want your noodles to be.

Divide the cooked zoodles between four bowls and ladle the broth and veggies over the zoodles. Top with the tofu, a soft boiled egg, and any of the optional toppings. I think the sriracha that I used added a nice heat to the soup since nothing in it was spicy.


Popular Posts