Ramen Zoodle Bowl

Prep Time:

30 minutes

Number of Servings:

Serves 2

Recipe Source:

Bowls by America’s Test Kitchen ($27.99, America’s Test Kitchen, 2020)

Ingredients

1 Tbsp vegetable oil
4 oz shiitake mushrooms, stemmed and sliced thin
3 scallions, white parts cut into 1-inch lengths, green parts, sliced thin
2 Tbsp white miso*
2 tsp grated fresh ginger
3 cups low-sodium chicken or vegetable broth
1 cup water
2 oz (2 cups) baby spinach
2 Tbsp toasted sesame oil
Salt and pepper
12 oz spiralized zucchini noodles**
2 oz enoki mushrooms,*** trimmed

Directions

Heat vegetable oil in a large saucepan over medium heat until just smoking. Add shiitake mushrooms and scallion whites. Cook until lightly browned and tender, about 5 minutes.
Stir in miso and ginger and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer. Stir in spinach and cook until just wilted, about 15 seconds. Stir in sesame oil and season with salt and pepper to taste.
Divide noodles among individual serving bowls and ladle hot broth over top; let sit for 1 minute. Top with enoki mushrooms and scallion greens. Serve.

Notes

*Miso is a fermented soybean paste. It’s typically found in the refrigerated section. Look for gluten-free versions if you wish to keep this recipe free of gluten.
**You can buy zucchini noodles fresh or frozen at most supermarkets, but you can make your own with a kitchen tool known as a spiralizer.
- Use smaller zucchinis, which have thinner skins and fewer seeds.
- Zucchini noodles can be sautéed or added to soup at the very end of cooking to cook them through gently.
- Ramen noodles will also work in this bowl. You’ll need to fully cook them separately in boiling water (discarding the flavor packet).
***Enoki mushrooms can be hard to find if you don’t have a well-stocked supermarket; if you can’t find them, we recommend doubling the amount of shiitake mushrooms you cook in step 1.
Use vegetable broth to make this dish vegetarian.
To make this dish heartier, soft-cooked eggs or cubed tofu make for easy protein additions. Or, go crazy and add both!
To kick it up a notch, Asian chili-garlic sauce is a simple store-bought addition that will add spicy flavor to this bowl.

Nutrition Info:

Made with vegetable broth: 289 Calories, 8 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 6 g Fiber, 23 g Total fat (3 g sat), 734 mg Sodium, ★★★★★ Vitamin K, ★★★★ Vitamin B6, Vitamin C, ★★★ Vitamin B2 (riboflavin), Folate, ★★ Vitamin B3 (niacin), Phosphorus, Magnesium, Potassium, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Iron, Zinc

Bowls: Vibrant Recipes with Endless Possibilities

Want to cook healthier low-stress dinners, improve your lunch game, and find meals that can be prepped mostly in advance? Bowls are for you!

The beauty of building a meal in a bowl is its versatility, and this book helps you compose 75 interesting bowls that incorporate a multitude of flavors and textures, from a Harvest Bowl to a Pork Mojo Quinoa Bowl, all while streamlining prep work to keep them casual and fun.

Where to start?

bookshop.org

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America's Test Kitchen

Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor and save money and time on shopping and food prep.

Ramen Zoodle Bowl

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Ingredients

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Notes

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America's Test Kitchen

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Ingredients

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Notes

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America's Test Kitchen

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