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Zucchini Noodle Ramen Bowls

Vegan zucchini noodle ramen bowls with marinated tempeh in a quick-cooking miso mushroom broth. This ramen is savory, healthy and absolutely delicious. 17 grams of protein per bowl! Vegan and gluten-free.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 241 kcal
Course: Main Course
Cuisine: American

Ingredients

Tempeh
  • 1 8-oz package Lightlife tempeh
  • 3 Tablespoons tamari or soy sauce
  • 1 teaspoon fresh grated ginger
  • 3 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 pinch red pepper flakes
  • 1 teaspoon coconut oil for sautéing
Broth
  • 1 teaspoon coconut oil
  • 1 clove garlic minced
  • 3-4 baby bok choy about 1-2 cups chopped (save a few full leaves)
  • 3 Shiitake mushrooms stemmed and sliced
  • 1 cup grated carrots
  • 1 teaspoon fresh grated ginger
  • 2 Tablespoons white miso
  • ¼- ½ teaspoon red pepper flakes
  • ¼ teaspoon Chinese five spice
  • 32 ounces 4 cups vegetable stock or broth
  • 2 cups water
  • ½ Tablespoon tamari if needed
  • 3 zucchini spiralized with the C blade
  • 4 small Nori sheets I used seaweed snacks
  • green onions sliced
  • 1 teaspoon sesame seeds
  • Sriracha or Chili Garlic Sauce to taste

Instructions

    Cup of Yum
  1. Make marinade by combining tamari, ginger, garlic, sesame oil, maple syrup, apple cider vinegar and red pepper flakes in a shallow container. Cut tempeh into thin slices and add to the container with the marinade. Toss to coat tempeh and set aside. Let the tempeh marinate anywhere from 30 minutes to overnight.
  2. Once tempeh has marinated, you’re ready to start the broth. Add 1 teaspoon of coconut oil to a large pot over medium heat. Add garlic and sauté until fragrant. Add shiitake mushrooms and chopped bok choy and sauté a bit longer — about 5 minutes. Add carrots, ginger, miso, Chinese five spice, vegetable stock and water into the pot and bring mixture to a boil. Once boiling, reduce heat and let simmer for 15-20 minutes.
  3. While broth is simmering, add 1 teaspoon coconut oil to a large skillet over medium heat. Once oil is hot, add marinated tempeh to the skillet and pour any remaining marinade into the pot with the broth for extra seasoning. Cook tempeh for 3 minutes on each side or until all the pieces are a little brown. Remove from heat and set aside.
  4. Divide zucchini noodles evenly among 4 bowls.
  5. Once broth has simmered, taste and add tamari if needed. Ladle a little over 1 cup of warm mushroom broth into each bowl. Arrange extra bok choy leaves and a nori sheet around edges of the bowls. Place a few slices of tempeh in each bowl; top evenly with green onions and sesame seeds and serve immediately. Top with Sriracha or chili garlic sauce, if using.

Nutrition Information

Serving 1bowl Calories 241kcal (12%) Carbohydrates 24g (8%) Protein 17g (34%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Sodium 2210mg (92%) Potassium 842mg (24%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 10077IU (202%) Vitamin C 68mg (76%) Calcium 218mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 241

% Daily Value*

Serving 1bowl
Calories 241kcal 12%
Carbohydrates 24g 8%
Protein 17g 34%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Sodium 2210mg 92%
Potassium 842mg 18%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 10077IU 202%
Vitamin C 68mg 76%
Calcium 218mg 22%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.