Zoodle Ramen
Serves or Makes: 4

Recipe Card


  • 1 tablespoon peanut or olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon miso paste
  • 1 teaspoon garlic chili sauce or sriracha
  • 1 tablespoon rice wine vinegar
  • 6 cups broth (vegetable or chicken)
  • 3 rainbow carrots, washed and spiralized
  • 3 zucchini, washed and spiralized
  • 1 daikon radish, washed and spiralized (optional)
  • 1 tablespoon tamari sauce
  • 3 baby bok choy bulbs, quartered
  • 1 block super firm tofu, cubed
  • 1 tablespoon peanut or olive oil



  • Soft boiled eggs
  • Scallions
  • Sesame Seeds
  • 1 small bunch of purple or pink radishes, thinly sliced
  • Thinly sliced jalapeno or serrano chilies (optional)
  • Drizzle of Toasted Sesame Oil


  • Step 1

    Spiralize the vegetables using the spiralizer attachment of your KitchenAid® Artisan® Mini Mixer  and Spiralizer Attachment Bring a small pot of water to a boil. Fill a small bowl with ice water. Add the eggs to the boiling water and cook for exactly 5 minutes. Using tongs or a slotted spoon, transfer the eggs to the ice water to cool.

  • Step 2

    In a pot oven over medium heat with 1 tablespoon peanut or olive oil and add yellow onion stir and let cook for a few minutes until browning begins. Add in minced garlic and grated ginger and sauté for a few more minutes.

  • Step 3

    Add in miso paste, garlic chili sauce stir with a wooden spoon and cook for 1 minute. Add in rice wine vinegar and stir to deglaze the pan. Then add broth and bring heat up to medium-high until simmering.

  • Step 4

    While the broth simmers, heat a medium size saute pan over medium heat with 1 tablespoon peanut or olive oil and toss in your tofu. Continually toss your tofu for 7-10 minutes, or until each side is golden brown.

  • Step 5

    Add tofu, spiralized vegetables, bok choy stir to the broth and simmer for 8 minutes. Then stir in the soy sauce.

  • Step 6

    Just prior to dishing the ramen - peel the soft boiled eggs and then cut in half with a sharp paring knife.

  • Step 7

    Dish the veggie ramen into bowls and garnish with a soft boiled egg, scallions, radishes, sesame seeds and a drizzle of toasted sesame oil.