Spicy Zucchini Ramen Noodles
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Do you love ramen, but don't want to spend all day making it? Then may I introduce Spicy Miso Zucchini Ramen Noodles. Healthy and full of flavor, it's on the table in just 30 minutes!
Ingredients
  • 4 eggs
  • ½ cup shiro (white) miso
  • 1-2 tablespoons gochujang, depending on desired spice level
  • 2 teaspoons sesame paste*
  • 2 teaspoons ginger, finely minced (use a microplane, if you have one)
  • 2 teaspoon garlic paste
  • 2 teaspoons sherry vinegar
  • 9 cups of good quality chicken stock
  • 2 baby bok choy, quartered
  • 4 small zucchinis, Spiralized using blade C
  • 4 scallions, white and green parts thinly sliced
  • 1 package enoki mushrooms* (about 3 ounces)
Instructions
  1. Prepare a large bowl full of ice water and bring a large saucepan filled halfway with water to a boil. Gently lower the eggs into the boiling water one at a time, using a spoon. Cook for exactly 6 minutes and 50 seconds for a creamy yolk. Remove the eggs as soon as they are done and transfer them to the ice water. Once cool, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Set them aside, don't slice them until you're just about to serve.
  2. Meanwhile, in an 8 quart pot, add the miso, gochujang, sesame paste, ginger, garlic paste, and sherry vinegar. Whisk into a smooth paste. Add ½ cup of the chicken stock while whisking so that the stock and the paste incorporate, make sure it's combined well and there's no lumps. Add the remaining stock, bring to a boil, and then reduce to a simmer.
  3. Add the bok choy to the broth and cook for 2 minutes. Then add the zucchini noodles to the broth and cook for another 1-2 minutes, until al dente.
  4. Divide the zucchini noodles and bok choy among the 4 bowls and ladle the broth overtop. Slice the eggs in half (I've found it easier to slice the egg in a gentle sawing motion so that you're not pressing down on the egg too much). Garnish the soup with the scallions, mushrooms, and the eggs. Serve immediately and enjoy!
Notes
* If you don't have a Spiralizer - you can slice the zucchini into ⅛-inch thick planks. Then stack the planks and slice lengthwise into ⅛-inch noodles.

* Sesame paste is made from toasted sesame seeds, whereas tahini is made from raw sesame seeds. Sesame paste made from toasted sesame seeds has a more robust flavor so you'll want to use that for this dish. If however, all you have is tahini, simply sub the same proportions of tahini and add a few dashes of toasted sesame oil.

* Enoki mushrooms have a mild, somewhat fruity taste and a bit of a crispy texture, which makes them perfect for garnishing soups. You should be able to find them at any Asian market, however you may use sliced button mushrooms en lieu of the enoki. If you use button mushrooms, you must cook them first. Simply warm some oil over medium-high heat, add the sliced mushrooms and saute until browned and softened.

*Feel free to use whatever toppings you like: fish cake, tofu, sprouts, cilantro, etc.
Recipe by at https://hapanom.com/spicy-miso-zucchini-ramen-noodles/