Zucchini Noodle "Ramen"

At less than 300 calories (140 of which came from the tofu),  this "ramen" is a fantastic alternative to the carb heavy version. Obviously there is no competing with an authentic, hearty bowl of ramen- however, you can enjoy this dish 100% guilt-free.

The entire grocery list for this recipe can be found at Trader Jo's, making it even easier. With any soup, pre-making the broth and letting it sit refrigerated over night will result in even better flavor. If you choose to pre make the broth, do not add the zucchini until the day you're going to serve. This recipe makes 1-2 bowls.

Ingredients

1-2 tablespoons soy sauce
1 tablespoon umami paste
3 cups vegetable stock
1 tablespoon sriracha
1 teaspoon ginger powder
1 large zucchini spiralized thinly
1/2 teaspoon minced garlic
2 tablespoons extra virgin olive oil (used to pan sear your toppings)

Toppings

1 shitake mushroom sliced
1 can of bamboo shoots (you will only use a quarter)
1 chive chopped
1 serrano chopped
3.5oz sriracha tofu (comes in a pack of 2)
1/4 cup of cilantro
1 piece broccoli rabe chopped in quarter pieces
1 soft boiled egg (aprox 8 minute boil for slightly runny yoke)

Directions

In a medium sized pot combine vegetable stock, sriracha, ginger powder, umami paste, minced garlic and soy sauce

Over medium heat, let simmer for 15-20 minutes allowing the flavors and garlic to blend

Add spiralized zucchini 'noodles' and bring heat to a gentle boil

In a separate pan add extra virgin olive oil, sear the broccoli rabe until tender then set aside. In the same pan sear the cubed tofu and sliced mushrooms

When the zucchini noodles are cooked through, gently pour your broth into a deep bowl and then add your "ramen" on top to avoid splashing

Garnish ramen with all of your toppings and add a drizzle of extra sriracha or soy sauce to taste