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 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4Servings
Calories 233kcal
Author Charisse Yu
Ingredients
3ea Zucchinismedium size. Shave into noodles with a spiral cutter
1package high quality ramen
2pc Kombu 1-in squaresor wakame, other seaweed
4ea Shiitake mushroomsthinly sliced, if you absolutely can’t find this regular sliced mushrooms will do
1cupCorn kernelscanned and drained, or frozen and rinsed then drained
1cupPeascanned and drained, or frozen and rinsed then drained
1TbspSpicyoptional)Sambal - mostly for garnish
1TbspSoy sauce
1TbspMirin or sugar
1Scallionthinly sliced
1TbspMiso paste
2TbspCorn oil To taste
Salt
3boiled eggs slightly runnycut 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.