Nourishing and comforting, this easy veggie ramen zoodle soup is a fun way to pack in the veggies! Made with spiralized “noodles,” it’s fun to make and eat!
A ramen addiction.
I’m sure we all have that one dish that we wish we could still eat after chucking processed foods. For me it’s animal crackers. I seriously lived off them in college. For my husband it’s ramen noodles. He loves all flavors and every countries version. He made me sit through all the episodes of Alex the French Guy’s ramen noodle escapade on YouTube. He constantly talks about how much ramen he ate in college.
My kids and I actually just buy him packets of ramen for his birthday and Christmas. It’s become such a “thing” that some of our friends have started doing it, too.
What’s in ramen?
I am 150% not a fan of ramen. Not that the flavor isn’t yummy (I love Asian foods), but the ingredients! Oy vey.
Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), partially hydrogenated vegetable oil (cottonseed, palm), salt, dehydrated vegetables (corn, carrot, green peas, onion, garlic, celery stalk), powdered cooked chicken, monosodium glutamate, hydrolyzed corn and soy protein, lactose, chicken fat, sugar, autolyzed yeast extract, dehydrated soy sauce (wheat, soybeans, salt, maltodextrin), chicken broth, spices, potassium carbonate, soya lecithin, sodium phosphates, sodium carbonate, turmeric, disodium inosinate, disodium guanylate.
Seriously. I know there are some good, healthier ramen versions out there, but he insists this is the best stuff.
Thankfully, my kids don’t really know what ramen should taste like. They’ve had it a few times, but they’re not addicted to it so they don’t care when I serve them up a bowl of this easy veggie ramen zoodle soup instead. They love helping me spiralize the veggies, and they have fun trying to eat it with chopsticks at lunch time.
Veggie Ramen Zoodle Soup.
This ramen zoodle soup is really just a redo of the easy keto ramen zoodle recipe in my ebook, Easy Grain Free. That recipe is more of a one or two-person deal, but this pot will feed a family of hungry zoodle-lovers.
Like most of my soups, I love starting out with an onion sautéing in some coconut oil. It helps build a nice, rich flavor. If you want to just dump everything into the pot and go, though, be my guest. It’ll still be yummy.
The ramen zoodles in my ebook just uses zucchini, but for this veggie ramen zoodle soup I like to put the emphasis on the veggies, not the ramen. Zucchini, cabbage, carrots, it’s all good! Basically, if you can zoodle it, you could probably use it in this soup.
And while I know that there’s more seasonings in a packet of ramen then just turmeric, ginger, garlic, parsley, and oregano, that’s what I usually use. They’re an easy blend that gets you pretty close to that ramen-esque taste without needing any weird ingredients or MSG.
More healthy dinners.
If you’re looking for more tasty ways to feed your brood, here are a few more delicious and healthy dinners that my family loves!
- Easy Paleo Frittata with Group Beef & Kale
- Instant Pot Fried Rice or Quinoa
- GAPS Zuppa Toscana in the Instant Pot
- Paleo Sweet & Sour Chicken
- Creamy Dairy-Free Mac ‘N Cheese
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Veggie Ramen Zoodle Soup
Free from grain, gluten, eggs, dairy, and sugar.
- 1/2 yellow onion, diced
- 2 tablespoons coconut oil
- 2 large carrots, spiralized or peeled into noodles
- 2 zucchini/courgette, spiralized
- 1/2 head cabbage, peeled into noodles
- 2 quarts chicken stock
- 1 teaspoon turmeric powder
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 tablespoon parsley
- 2-3 tablespoons coconut aminos or Bragg’s liquid aminos (optional)
- salt & pepper, to taste
Add-ins or garnishes:
- leftover meat or seafood
- soft boiled eggs
- sour cream
Zoole-ize all your veggies and set aside. I use this kind of spiralizer for the zucchini, and these fun peelers for the carrots and cabbage. But you can totally just use a regular ol’ veggie peeler for all of it.
Heat the oil in large pot over medium-low heat. When melted, add in the onions and stir-fry until translucent.
Add in carrots and stir-fry for a few minutes, until they’re starting to soften.
Add in cabbage and stir-fry until softened.
Pour in stock and add in spices. Bring to a boil.
Reduce heat and simmer until carrots are fork tender.
Stir in zucchini and aminos (if using) and turn off heat. If using leftover meat, add it at this point.
Top with soft boiled eggs, sour cream, chives… whatever floats your ramen zoodle boat.