It has been insanely hot in NYC the past week. Like fry an egg on the sidewalk hot. And for some reason my weird self was craving hot and spicy ramen noodles like total freak. You’d think cold fruit would be on my mind, but no. Anyway, I had some zucchini on hand and thought I’d try some ramen “zoodles” for a change! It was quick and easy, and totally satisfied my ramen craving. I will definitely be making this again!
Ingredients (serves 1-2)
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh grated ginger
3 cups low sodium chicken broth
1 cup water
1/2 tablespoon low sodium soy sauce
1 teaspoon ground galangal
1/2 tablespoon Sriracha (or to taste depending on how much spice you like)
Salt and pepper, to taste
1 zucchini, spiraled into noodles
3 oz enoki mushrooms
Heat the olive oil in a large skillet over low heat. Add the minced garlic and ginger and cook for 1 minute, stirring continuously so it doesn’t burn. Increase the heat to medium and add the chicken broth, water, soy sauce, Sriracha, galangal, salt and pepper. Bring to a boil then turn down the heat and simmer for 10 minutes. During the last minute or so, add the spiraled zucchini to warm through.
In the meantime, make your soft boiled eggs. Bring some water to a boil, then gently submerge the eggs into the water with a ladle. Reduce the heat to a simmer and cook the eggs for exactly 7 minutes, no longer! Remove immediately from water and place in an ice bath to stop the cooking. Use the same hot water to quickly blanch your mushrooms by simply tossing them in for a minute or so.
To assemble, pour the zucchini and broth into your bowls. Add the chopped scallions, mushrooms, and nori sheets. Add an egg to each bowl, then slice down the center with a sharp knife to reveal the runny yolk!