Vegan Zoodle Ramen

It is safe to say 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 Sauteing.

  • 1 8 oz Package Sliced Portobello Mushrooms

  • 1 Cup Baby Carrots

  • 1 Cup Sugar Snap Peas

  • 2 Tablespoons Liquid Amino

  • 1 Carton Vegetable Broth (4 cups)

  • 4 Baby Bok Choys

  • 2 Medium Zucchinis


  • Vegan Kimchi

  • Salt & Pepper to Taste

  • Sliced Scallions

  • Seaweed Flakes


  • Dice the shallots into small pieces and saute it in a pot on medium heat along with the garlic, ginger, and mushrooms. (you can choose to saute 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.)