Zoodle Ramen
Ingredients
- 2 Tbsp vegetable oil
- 5 oz sliced shiitake mushrooms (about 2 cups)
- 2 cups shredded napa cabbage
- 2 tsp peeled grated ginger root
- 2 cloves garlic, minced
- 1 Tbsp white or yellow miso (soybean paste)
- 1 Tbsp reduced sodium soy sauce
- 4 cups organic vegetable broth or vegetable broth
- 6 cups spiralized zucchini noodles (about 14 oz)
- 4 green onions, chopped (about ¼ cup)
- ¼ cup shredded red cabbage
- 4 peeled hard cooked eggs, cut in half
Instructions
- Heat half the oil in a 12-inch skillet over medium-high heat. Add the mushrooms and napa cabbage and cook for 5 minutes, stirring occasionally. Remove the mushroom mixture from the skillet.
- Heat the remaining oil in the skillet. Add the ginger and garlic and cook and stir for 30 seconds. Stir in the miso, soy sauce and broth and heat to a boil. Add the zucchini noodles and cook for 2 minutes or until the zucchini noodles are tender-crisp. Season to taste.
- Carefully transfer the zucchini noodles to four bowls. Divide the mushroom mixture and the broth mixture among the bowls. Sprinkle with the green onions and red cabbage and top each with 1 egg.
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