Quick Zucchini Noodle Ramen

I’ll be honest—I used to think ramen had to come from those little packets with the flavor pouches. You know the ones. They got me through college, but now? I’m all about making it from scratch without spending hours in the kitchen.

This zucchini noodle version is my go-to when I want something that feels lighter but still hits that cozy, slurp-worthy spot. Instead of regular noodles, I spiralize zucchini, which sounds fancy but literally takes two minutes. The broth is simple—just garlic, ginger, and soy sauce doing their thing in vegetable stock. Nothing complicated, nothing weird. Just a bowl of homemade ramen that actually makes you feel good after eating it.

What Kind of Zucchini Should I Use?

For this ramen recipe, medium-sized zucchinis work best since they’re easier to spiralize and have fewer seeds than the really large ones. You want zucchinis that feel firm when you squeeze them gently – avoid any that have soft spots or wrinkled skin. Green zucchini is the most common choice, but yellow summer squash works just as well and adds a nice pop of color to your bowl. If your zucchinis are on the larger side, you might want to scoop out some of the seedy center after spiralizing to keep your noodles from getting watery.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Zucchini noodles: You can use regular ramen noodles, rice noodles, or even spaghetti if you don’t have a spiralizer or prefer traditional noodles. Cook them according to package directions before adding to the broth.
• Vegetable broth: Chicken broth works great here if you’re not keeping it vegetarian. You can also use miso paste dissolved in water (about 3 tablespoons for this recipe) for a more authentic ramen flavor.
• Soy sauce: Tamari is a good substitute if you need gluten-free, or you can use coconut aminos for a soy-free option. Just add a bit more to taste since coconut aminos are slightly sweeter.
• Fresh ginger: If you don’t have fresh ginger, use about 1/2 teaspoon of ground ginger instead. Add it when you add the garlic.
• Carrots: Feel free to swap in other veggies like mushrooms, bok choy, snap peas, or bell peppers based on what you have available.
• Olive oil: Sesame oil gives a more authentic Asian flavor, or you can use any neutral cooking oil you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake with zucchini noodles is overcooking them, which turns them into a watery, mushy mess – they only need 3-5 minutes in the hot broth to become tender while still maintaining a slight bite.

To avoid a bland broth, make sure to taste and adjust your seasonings before adding the zucchini noodles, since you can always add more soy sauce or a pinch of salt if needed.

Another common error is not draining excess moisture from the zucchini noodles before adding them to the pot – pat them dry with paper towels or let them sit in a colander for a few minutes to prevent diluting your flavorful broth.

For the best texture, spiralize your zucchini just before cooking rather than prepping it hours ahead, as pre-cut noodles tend to release water and become limp while sitting.

What to Serve With Zucchini Noodle Ramen?

This light and fresh ramen is perfect on its own, but I love adding some protein to make it more filling. A soft-boiled egg with a jammy yolk is my go-to topping – just slice it in half and let it sit right in the broth. Grilled chicken, pan-seared tofu, or even some cooked shrimp work great if you want something heartier. For extra crunch and flavor, try serving it with some edamame on the side or sprinkling sesame seeds and a drizzle of chili oil on top.

Storage Instructions

Store: Keep the broth and zucchini noodles separate if you can, since the noodles get a bit mushy sitting in liquid. Store the broth in an airtight container in the fridge for up to 4 days, and spiralize fresh zucchini noodles when you’re ready to eat. If you’ve already mixed everything together, it’ll keep for about 2 days in the fridge.

Freeze: The broth freezes great for up to 3 months in a freezer-safe container, but I don’t recommend freezing the zucchini noodles since they get watery and limp when thawed. Just make fresh noodles when you’re ready to enjoy your ramen.

Reheat: Warm the broth in a pot over medium heat until it’s nice and hot. If you’re adding fresh zucchini noodles, toss them in during the last minute or two of heating so they stay tender-crisp and don’t turn to mush.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 175-225
• Protein: 5-7 g
• Fat: 14-16 g
• Carbohydrates: 18-24 g

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves (freshly minced for best flavor)
• 1 inch ginger (grated)
• 2 carrots (peeled and sliced into thin 1/8-inch rounds)
• 4 green onions
• 4 cups vegetable broth
• 1 cup water
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 zucchinis (spiralized into long thin noodles)

Step 1: Prepare the Mise en Place

• 4 garlic cloves
• 1 inch ginger
• 2 carrots
• 4 green onions

Mince the garlic cloves finely and grate the ginger, setting them aside together since they’ll be added at the same time.

Peel the carrots and slice them into thin 1/8-inch rounds—this thin size ensures they’ll cook quickly and evenly in the broth.

Slice the green onions, separating the white and light green parts from the darker green tops; you’ll use them at different times for better flavor.

Spiralize the zucchinis into long, thin noodles and set them aside on a paper towel to drain excess moisture slightly, which prevents the finished soup from becoming watery.

Step 2: Build the Aromatic Base

• 2 tbsp olive oil
• 4 garlic cloves
• 1 inch ginger

Heat the olive oil in a large pot over medium-high heat until it shimmers.

Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant—this brief cooking time blooms their flavors without burning them.

I like to listen for a gentle sizzle and watch for the mixture to become golden, which tells you the aromatics are ready.

Step 3: Cook the Carrots

• 2 carrots
• 4 green onions

Add the sliced carrots and the white and light green parts of the green onions to the pot, stirring to coat them with the aromatic oil.

Cook for 2-3 minutes, stirring occasionally, until the carrots begin to soften slightly and the green onions start to become translucent.

This step allows the carrots to partially cook and absorb the garlic-ginger flavors before the broth is added.

Step 4: Build the Broth Base

• 4 cups vegetable broth
• 1 cup water
• 3 tbsp soy sauce
• 1 tsp sesame oil

Pour in the vegetable broth and water, then add the soy sauce and sesame oil.

Stir well to combine, then bring the liquid to a boil over high heat.

Once boiling, reduce the heat to a gentle simmer and cook for 5 minutes—this allows the flavors to meld together and the carrots to become tender but still slightly crisp.

Step 5: Add the Zucchini Noodles and Finish

• 2 zucchinis
• 4 green onions

Add the spiralized zucchini noodles to the simmering broth and stir gently to distribute them evenly.

Simmer for 3-5 minutes—the zucchini noodles will soften quickly, so aim for the shorter time if you prefer them slightly firm with a bit of bite.

I find that stopping at 3 minutes gives the best texture, keeping them tender without becoming mushy.

Remove from heat and stir in the reserved dark green tops of the green onions for a fresh, vibrant finish and garnish.

Quick Zucchini Noodle Ramen

Delicious Quick Zucchini Noodle Ramen recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 200

Ingredients Method

Ingredients

  

• 2 tbsp olive oil
• 4 garlic cloves (freshly minced for best flavor)
• 1 inch ginger (grated)
• 2 carrots (peeled and sliced into thin 1/8-inch rounds)
• 4 green onions
• 4 cups vegetable broth
• 1 cup water
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 zucchinis (spiralized into long thin noodles)

Method

 

1. Mince the garlic cloves finely and grate the ginger, setting them aside together since they'll be added at the same time. Peel the carrots and slice them into thin 1/8-inch rounds—this thin size ensures they'll cook quickly and evenly in the broth. Slice the green onions, separating the white and light green parts from the darker green tops; you'll use them at different times for better flavor. Spiralize the zucchinis into long, thin noodles and set them aside on a paper towel to drain excess moisture slightly, which prevents the finished soup from becoming watery.
2. Heat the olive oil in a large pot over medium-high heat until it shimmers. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant—this brief cooking time blooms their flavors without burning them. I like to listen for a gentle sizzle and watch for the mixture to become golden, which tells you the aromatics are ready.
3. Add the sliced carrots and the white and light green parts of the green onions to the pot, stirring to coat them with the aromatic oil. Cook for 2-3 minutes, stirring occasionally, until the carrots begin to soften slightly and the green onions start to become translucent. This step allows the carrots to partially cook and absorb the garlic-ginger flavors before the broth is added.
4. Pour in the vegetable broth and water, then add the soy sauce and sesame oil. Stir well to combine, then bring the liquid to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for 5 minutes—this allows the flavors to meld together and the carrots to become tender but still slightly crisp.
5. Add the spiralized zucchini noodles to the simmering broth and stir gently to distribute them evenly. Simmer for 3-5 minutes—the zucchini noodles will soften quickly, so aim for the shorter time if you prefer them slightly firm with a bit of bite. I find that stopping at 3 minutes gives the best texture, keeping them tender without becoming mushy. Remove from heat and stir in the reserved dark green tops of the green onions for a fresh, vibrant finish and garnish.