Grilled Ramen with Zucchini Noodles


I used to love those dried ramen noodles that came with the seasoning packets. They are so unhealthy though. I didn’t even know that there was such a thing as ramen noodles other than what came in those yucky processed ones. I stumbled across a recipe that said you could buy organic noodles in your local health food store. So of course I went the next day to buy them, they were organic brown rice ramen noodles and they were AH-MAZING. But I decided to take it to the next level and leave out the grains all together and use zucchini noodles instead. The key is that you have to follow the method for perfect noodles, you can find out how to make them here

Grilled Ramen with Zucchini Noodles
Serves 2
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  1. 2 large zucchini
  2. 10 shiitake mushrooms, cleaned and stems removed
  3. 2 heads baby bok choy, thoroughly cleaned and cut in half
  4. 1 bunch scallions, greens thinly sliced (save for garnish) and whites whole
  5. 4 cloves garlic, peeled
  6. 4 cups vegetable broth
  7. 2 Tablespoons white miso paste
  8. 1 teaspoon soy sauce
For the mushroom marinade
  1. 3 Tablespoons hoison sauce
  2. 1 Tablespoon soy sauce
  1. Prepare zucchini noodles by following the method I mentioned above for Perfect Zucchini Noodles. Set aside.
  2. In a large soup pot add vegetable broth, miso paste, whole garlic cloves, whites of scallions, and soy sauce. Let simmer while you prepare everything else, about 15 minutes. Remove garlic cloves and scallions.
  3. Combine hoison sauce and soy sauce in a medium mixing bowl. Toss the mushrooms in the marinade until combined. Grill the mushrooms until tender, about 2-3 minutes. They cook very quickly. Thinly slice.
  4. Grill baby bok choy until it starts to wilt and has grill marks, about 3-4 minutes. Roughly chop.
  5. Divide the zucchini noodles between two bowls and cover with broth. Stir in mushrooms and baby bok choy. Garnish with scallions.
  6. Enjoy!

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