Vegan Ramen Soup w/ Zucchini Noodles
by Christine McMichael
Ingredients
1/2 Tbsp sesame oil
1 tsp crushed garlic
1 tsp ground ginger
5 cups vegetable stock
3 cups mushrooms
1 Tbsp gluten-free soy sauce
3 zucchini ( I used frozen, pre-spiralized)
1 cup spinach
1/4 cup grated carrots
1 Tbsp chopped green onion
Salt/Pepper To Taste
Instructions
Create zucchini noodles using a spiralizer (or use frozen). Set aside.
In a pot, stir fry the garlic, ginger, and mushrooms in sesame oil over medium high heat. Add in the zucchini noodles and continue to heat for about 5 minutes.
Add in the stock and soy sauce. Bring to a boil.
Immediately lower heat and allow soup to simmer until the noodles are soft. Add in spinach, carrots, green onions, and salt/pepper.
Serve hot and enjoy!