I am always always looking for new and different recipes for summer squash. This zucchini noodle ramen is not only tasty and healthy, but also really fun, too.
Summertime warmth brings summer squash to the garden. Around the farm we love growing and harvesting summer squash. By the middle of summer, it is sometimes hard to keep up with the prolific squash plants.
But I still try. And I have to get a bit creative, because serving up plain squash, grilled squash, sauteed squash, or squash soup too often can cause some noses around here to turn away.
So this recipe is a fresh take when you want something healthy, fast, but with a more unique flavor. Unlike regular ramen, this soup is completely gluten free and vegetarian.
Ingredients
- 4 cups vegetable (or chicken) broth
- 4 cups water
- 1 diced leek
- 2 carrots, shredded
- 2 minced garlic cloves
- 1-2 stalks lemongrass (or 2 oz lemongrass powder)
- 1/2 teaspoon salt
- 2 Tablespoons white miso
- 1 – 1.5 cups sliced fresh mushrooms
- 6 hard boiled eggs
- approximately 5 cups spiralized zucchini
- 3 diced green onions
Instructions for Zucchini Noodle Ramen
In a large pot combine first 7 ingredients (broth, water, diced leek, carrots, garlic, lemongrass and salt). Bring to a fast simmer, then reduce heat. Simmer for 30 minutes.
Turn off heat. Strain solids from broth and compost solids. Return the broth to the pot.
Add in miso and mushrooms and cook 10 minutes.
Add zucchini noodles, cook for another minute or two.
Serve ramen with halved eggs and diced green onions.
Garnish with parsley or chili peppers, if desired.
