Q1: Is this ramen recipe strictly keto?

Yes, this recipe is designed to be very keto-friendly. Zucchini, mushrooms, and spinach are all very low in net carbs. To ensure it fits your macros, be sure to use a no-sugar-added vegetable broth and tamari/coconut aminos. Carrots are slightly higher in carbs, so you can use them sparingly or omit them if you are on a very strict keto diet.

Q2: What is the absolute, number one secret to zucchini noodles that are not watery or mushy?

The secret is to not overcook them ! Zucchini has a very high water content and becomes soft very quickly. The key to a perfect, al dente , tender-crisp texture is to add the zoodles to your hot soup at the very end of the cooking process and to simmer them for just a minute or two, until they are just barely tender.

Q3: Can I use shirataki noodles instead of zoodles for another keto option?

Yes, absolutely! Shirataki noodles are another fantastic, zero-carb noodle substitute. Be sure to rinse them very, very well under running water before you add them to your soup to remove their distinctive odor.

Q4: Can I make this soup ahead of time for meal prep?

For the best result, it is highly recommended to prepare the soup broth ahead of time and to cook your zucchini noodles fresh just before serving. You can simply reheat the broth on the stovetop and then toss in your fresh zoodles for a minute or two for a perfect, fresh-tasting meal.

Q5: What can I use if I don't have a spiralizer?

If you don't have a spiralizer, you can still make a delicious version of this soup! You can use a julienne peeler to create thin, noodle-like strands from your zucchini. Alternatively, you can simply thinly slice your zucchini into planks and then cut those planks into long, thin "noodles" with a sharp knife.

15-Minute Keto Ramen (with Zucchini Noodles!)

A quick, healthy, and low-carb recipe for a vegan ‘ramen’ soup that uses spiralized zucchini for the noodles. This easy, one-pot soup features an Asian-inspired flavor profile, with a simple vegetable broth base seasoned with fresh ginger, garlic, and gluten-free soy sauce. Sautéed mushrooms add an umami depth to the broth. The zucchini noodles are cooked directly in the soup, which is finished with fresh spinach, carrots, and green onions for a vibrant and satisfying meal.

Author: Evelyn

Ingredients

1/2 Tbsp sesame oil
1 tsp crushed garlic
1 tsp ground ginger
5 cups vegetable stock
3 cups sliced mushrooms
1 Tbsp gluten-free soy sauce (tamari)
3 zucchini
1 cup fresh baby spinach
1/4 cup grated carrots
1 Tbsp chopped green onion
Salt and Pepper to taste

Instructions

Use a spiralizer to create noodles from the zucchini. Set them aside.
In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the crushed garlic, ground ginger, and sliced mushrooms. Stir-fry until the mushrooms are tender.
Add the zucchini noodles to the pot and continue to heat for about 5 minutes, stirring.
Pour in the vegetable stock and the soy sauce. Bring the mixture to a boil.
Immediately lower the heat and allow the soup to simmer until the zucchini noodles are soft.
Stir in the fresh spinach, grated carrots, and chopped green onions. Cook just until the spinach has wilted.
Season with salt and pepper to taste.
Serve the soup hot.

Notes

This is a very fast one-pot meal, perfect for a healthy weeknight dinner.
The ‘noodles’ in this ramen are made from spiralized zucchini, which makes the dish low-carb and gluten-free.
The fresh vegetables like spinach, carrots, and green onions are added at the very end of cooking to ensure they remain crisp-tender and retain their nutrients.

Find it online: https://cookupjoy.com/15-minute-keto-ramen-with/