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Vegan Zoodle Ramen

I'm happy with the outcome of this nutritious and flavorful vegan ramen that I came up with while rummaging through my pantry during quarantine.


  • 2 Red Shallots

  • 1 Tablespoon Minced Garlic

  • 1 Teaspoon Ground Ginger

  • 1 Tablespoon Sesame Oil - for the oil-free version use vegetable broth for sautéing.

  • 1 8oz Package Sliced Portobello Mushrooms

  • 1 Cup Baby Carrots

  • 1 Cup Sugar Snap Peas

  • 2 Tablespoons Liquid Amino

  • 4 Cups Vegetable Broth

  • 4 Baby Bok Choy

  • 2 Medium Zucchini

  • Salt & Pepper to Taste



  • Dice the shallots into small pieces and sauté in a pot on medium heat along with the garlic, ginger, and mushrooms. (you can choose to sauté it in sesame oil like I did, or vegetable broth as an oil-free option)

  • After just a couple of minutes add the baby carrots and sugar snap peas to the pot, stir well and let it sit for a few more minutes.

  • Spiralize the zucchini with a spiralizer. (I used my food processor with the shredding blade because I don't have a fancy machine to do it.)

  • Add the Baby Bok Choy, Liquid Aminos, & Vegetable Broth to the pot and bring to a boil.

  • Lower the heat and add the zucchini noodles, let it simmer for a while until all of the vegetables are fully cooked through.

  • Add Salt & Pepper to taste.

  • Put it in a bowl with your favorite toppings, I added Seaweed Flakes, Scallions, & my favorite Vegan Kimchi! Enjoy! tried this recipe? don't forget to drop a comment and photo below!


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