Super Quick Zucchini & Brown Rice Noodle Ramen

I bring you this suuuper quick and easy ramen! What is ramen? It's a Japanese noodle soup, the base is usually a miso and soy sauce flavoured broth. The flavour possibilities for this dish are endless and there are many different variations.

This recipe follows exactly how I made it this afternoon (I just had to share the recipe with you today because I was so excited about how it turned out!), but you don't have to stick to it!! You can add any vegg you like (think broccoli, green beans, edamame, sweet potato, bean sprouts, paksoi), use up any leftover meat you have hanging around in the fridge: chicken, beef, pork it doesn't matter. I was lucky enough to have some leftover pork belly (I know, not the leanest piece of meat...) from my favourite Chinese restaurant here in Rotterdam! You can use your favourite (healthy) noodles (think soba noodles, glass noodles, wholegrain noodles) or even completely go for veggie noodles. Using a spiralizer you can make carrot, zucchini or even sweet potato noodles. I'm using 1/2 brown rice noodles and 1/2 zucchini noodles, making my ramen really low in carbs.

If you like Asian cuisine, ingredients such as ginger, sesame oil and miso paste are essential to have in your cupboard. If you have them in house already, you can really whip up this soup in a matter of minutes. 

I'm using normal mushrooms as well as dried shitakes. I'm directly soaking the dried mushies in my broth, they add amazing flavour!

This soup makes a great simple lunch, nourishing and quite filling as well. Hope you guys like it.

Enjoy!

Serves: 1 

Time: 

Prep. time: 15 minutes

Ingredients:

• 500 ml water
• 1 good quality stock cube (chicken, vegg, beef etc.)
• 1 teaspoon soy sauce
• 2 teaspoons miso paste
• 1 medium boiled egg
• 80-100 gr leftover meat (chicken, beef, pork etc.)
• 10 gr brown rice noodles
• 15 gr zucchini noodles (use a spiralizer)
• 3 mushrooms, chopped in quarters
• 10 gr coriander
• 1/2 teaspoon sesame oil
• 1/2 garlic
• squeeze of lemon/lime juice (to taste)
• 1/2 cm fresh ginger
• red chili (to taste)
• sesame seeds (for decoration & taste)
• 10 gr dried shitake mushrooms
• 1/2 carrot, skin removed and chopped

Method:

1. Bring the water to a boil in a small pan, at the stock cube, miso paste, soy sauce and sesame oil
2. Add the garlic using a garlic press, and grate in the ginger (you don't need to peel it)
3. Add mushrooms, spring onion, carrot, dried shitake and brown rice noodles
4. Let your broth boil softly for about 10 minutes, untill the noodles are all dente and the carrots and other veggies have soften
5. Taste your soup and add a squeeze of lemon juice to taste
6. Add your leftover meat and zucchini noodles and let them heat along with the soup for about a minute
7. Pour your broth in a bowl, add your noodles, veggies and meat
8. Slice open your boiled egg and add it to your bowl
9. Dress your bowl with chopped coriander, red chili and sesame seeds to taste

Are you trying this ramen? Let me know I'd love to see!

Xo Fleur