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Large bowl of ramen with zoodles, vegetables, boiled eggs and mushrooms with chopsticks
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Homemade Ramen Noodles Soup

This healthier for you homemade ramen dish is so good. A lower carb option with all the veggies without all the salt! 
Course Main Course
Cuisine Japanese
Keyword homemade ramen noodles, noodle soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 233kcal
Author Charisse Yu

Ingredients

  • 3 ea Zucchinis medium size. Shave into noodles with a spiral cutter
  • 1 package high quality ramen
  • 2 pc Kombu 1-in squares or wakame, other seaweed
  • 4 ea Shiitake mushrooms thinly sliced, if you absolutely can’t find this regular sliced mushrooms will do
  • 1 cup Corn kernels canned and drained, or frozen and rinsed then drained
  • 1 cup Peas canned and drained, or frozen and rinsed then drained
  • 1 Tbsp Spicy optional)Sambal - mostly for garnish
  • 1 Tbsp Soy sauce
  • 1 Tbsp Mirin or sugar
  • 1 Scallion thinly sliced
  • 1 Tbsp Miso paste
  • 2 Tbsp Corn oil To taste
  • Salt
  • 3 boiled eggs slightly runny cut in half

Instructions

  • Soak kombu in ½ a gallon of cold water for 1 hour. Heat up the water and kombu, bring up to a simmer, then turn off the heat. Let it steep for 10 minutes, take out the kombu, cut in slices and reserve.
  • Boil ramen as directed discard seasoning if any, set aside, boil eggs for a runny center, slice in half and set aside 
  • Heat up a skillet, add in 1 Tbsp of oil, keep the heat medium high till the oil is very hot, but not smoking. Add in sliced mushrooms, season lightly with salt. Stir and cook for 2 minutes. Take out and set aside. 
  • Keep the skillet on the heat, add in the remaining 1 Tablespoon of oil, add in peas and corn, season lightly with salt. Stir and cook for 2 minutes. Take out and set aside.
  • Season the broth with miso paste, then soy sauce, then mirin. If needed, add more salt. Bring the broth to a boil. Place the zucchini noodles in the broth and cook for 1 minute. Take out the noodles and divide them between 4 bowls. Add cooked ramen. And mix. 
  • Arrange peas and corn mix, shiitake mushroom, kombu slices, some sambal and boiled egg on top of the noodles in piles. Pour the broth in the bowls until it just come up to the toppings. Garnish with sliced scallions.

Notes

You may substitute the Kombu broth with chicken or beef broth. You can also use miso soup for a fast option.

Nutrition

Calories: 233kcal | Carbohydrates: 22g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 139mg | Sodium: 588mg | Potassium: 649mg | Fiber: 4g | Sugar: 9g | Vitamin A: 850IU | Vitamin C: 47.4mg | Calcium: 51mg | Iron: 2mg