Zucchini Ramen “Noodle” Soup

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)

Broth:
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

Other:
1 zucchini, spiraled into noodles
3 oz enoki mushrooms
Scallions, chopped
Nori sheets
2 eggs

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!

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Zucchini “Pasta” With Garlic & Tomatoes

I finally bought a spiralizer and have been making “pasta” out of any vegetable that enters my home. Well those that can be spiralized anyway. My favorite is the zucchini “zoodle” though. It’s amazing how it totally satisfies your pasta craving without eating the real thing. I also like how the vegetables soak up a lot of the sauce, making them very flavorful. If you don’t have a spiralizer yet, I would definitely recommend getting one!

Ingredients: (serves 1)
1 large zucchini, spiraled (with spiralizer, or julianned by hand)
1 large garlic clove, minced
1/4 cup chopped leeks
1/4 white onion, finely chopped
Olive oil
10 cherry tomatoes
good pinch red pepper flakes
Salt and pepper, to taste

Heat a good amount of olive oil in a large pan and add the garlic, onion, and leeks. Cook for about 3-4 minutes over medium heat. Add the tomatoes, salt, pepper, and red pepper flakes. Cook until the tomatoes begin to burst, about 5 minutes. Toss in the zucchini and mix well. Continue to cook for about 3-4 minutes or until the zucchini is tender. Serve in a large bowl with fresh grated Parmesan cheese.