Ramen in just 30 minutes?! Oh hell yes! 
Ok, so it’s not ‘ramen’ per se. Ok, ok, ok… it’s not ramen at all. But it’s certainly ramen-esque. Believe me, if anyone could live on ramen, it’s me. As a fan, I have made my own alkaline noodles, purchasing potassium carbonate and sodium bicarbonate solution (an alkaline liquid) and ’00’ flour (a super fine flour). I’ve rolled out the dough and cut the noodles using a hand crank pasta machine and even suspended a broom handle between two chairs to hang the noodles. I’ve roasted meaty bones and spent 16 hours simmering broth until it’s so rich and creamy you could practically cut it with a knife. I have made ‘real’ ramen, and while it was a fun and interesting endeavor, I thought it best left to the pros. 
Enter the home cook who loves ramen, who wants to make his or her own ramen, but doesn’t want to spend all day making it. May I introduce you to Spicy Miso Zucchini Ramen Noodles. I chose to make zucchini noodles or ‘zoodles’ as they’ve been dubbed, for a healthier twist. Disclaimer – I am not one to make something healthy just for the sake for making it healthy. If a dish requires cream, by golly I’m using cream. But if you can make it healthy and still keep it delicious – then in my mind, you’re golden. You may be surprised how well zucchini noodles hold up to traditional noodles! If however, you’re dying for those classic noodles, feel free to use instant ramen or Chinese egg noodles, cooked according to the package directions. 
Whether you decide to use noodles or ‘zoodles’, this dish is really all about the broth. A miso-based broth, it’s umami rich with a kick (the kick is the gochujang, a spicy Korean chili paste). It has that wonderful element of heat that you can feel warming the back of your throat. If you’re under the weather, this is the soup for you! And if you’re as healthy as a horse, it’s still a wonderfully warming dish with tons of flavor and SO easy to make!
- 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)
- 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.
- 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.
- 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.
- 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!
* 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.
My children love noodles and I’m always looking to add some healthy ingredients to it. Love this one Kathleen!
i made this pasta yesterday and it was so good.i definitely recommend it .
I love gochujang and have never thought to combine it with miso! Sounds delicious. 🙂 I’ve just recently started cooking more Korean dishes over the past year so now I always, always keep gochujang in my fridge. I bet a miso-gochujang flavor could work great as a salad dressing. It might er, actually get me to eat salads.
I actually never knew the difference between sesame paste and tahini. I’ve never had tahini but my mom used to make a delicious dipping sauce with sesame paste and preserved leek.
I have a handheld spiralizer that I got off Amazon for $10 that works great; I didn’t think I needed a large one with a crank since it’s just two of us, so that might be a good option for people who are just starting off making zoodles and other spiralized veggies or are cooking for smaller groups!
Thanks for the spiralizer tip, Anita! Isn’t gochujang the best?! Such great depth of flavor and heat going on! And yes, I bet a miso-gochujang dressing would be great – I’m thinking as a warm sauce over sautéed zucchini 🙂
This looks so delicious and comforting – just perfect for those cold winter days 🙂
I made this tonight and I was surprised at how easy and yummy it was! Unfortunately I couldn’t find white miso anywhere, so I ended up buying one of the instant miso soups and using the paste from that. I’m excited to find the right ingredient and make it again though! The eggs were perfect! I added some bean sprouts, thinly sliced jalapeño and cilantro.
I’m so glad you enjoyed it, Heather! It’s one of my favs for a healthy and quick meal and I love your additions!
How long will this keep? I’d like to make this for lunch at work but I’m not sure if it will refrigerate well. Thanks.
Hi Christina! I’m so sorry for my super late response! My husband and I recently moved across the country with a newborn (due to an unexpected job change) and we’ve been in temporary housing while we look for a new home – yada, yada… it’s been a little crazy around here 🙂 In any event, the zucchini, much like regular noodles don’t hold up well in liquid for an extended period of time, so it’s best eaten within a short period of time. If it’s at all possible, I would keep the zucchini noodles separate, add them maybe an hour before you decide to eat (to allow them some time to soften) and then heat when you’re ready to eat. Hope that helps! Cheers!
This was excellent! Made some substitutions based on my pantry, and it worked out well. Didn’t have sesame paste, garlic paste, or gochujang, so used minced garlic, sriracha, and sesame oil instead. Turned out fantastic. Thanks for the new recipe in my rotation!
Great subs, Jessica! I’m so glad you enjoyed the dish 🙂 It’s been on rotation here too with the cooler weather coming. Hope you’re having a great week!
Very, very nice miso soup – in fact the best I’ve ever had I think! I love the warmth from the gochujang, and loved even more that all I had to buy to make it was a zucchini. I’m having it for breakfast (is that weird??) and it’s a lovely way to start the day. Thanks for sharing your recipe!
Wow! Thanks so much! And totally not weird having it for breakfast. My dad is Japanese so miso soup was a common breakfast item in our house 🙂
Ohhh Kathleen this looks amazing! Anguel and I were both salivating when we saw these pictures.Such an ingenious idea! Keep up the great work.
Thanks, Brianne! I hope you guys have a great weekend 🙂
i especially dig how you mention that zucchini noodles are not just a healthy fad thing. aren’t they wonderful? my favorite way, so far, has been to stir-fry them. i also see how you bring the combination of gochujang and shiro miso and sherry vinegar into the picture… i am spinning with happy. i will cook all the posts i just went through and return next week to grab another batch. i am such a fan, kathleen. cheers~
Yes! Zucchini noodles are actually really great! I’ve been meaning to try a stir-fry with them – I’m sure they hold up beautifully. You’ve inspired me to put that at the top of my list of things to work on!
I can’t tell you how happy it makes me that you enjoy my recipes so much! Seriously, it’s the greatest reward for me. Thank you 🙂
i am too embarrassed to say how many times i made this dish and the tater tots since i last visited. did you notice how long it took for me to return? since that time i also cooked another batch of your lamb-stuffed flatbread, roasted scallions with miso butter, fladlesuppe, and entertained friends with the candied bacon michelada i fell in love with a while back. the blogs i find myself cooking my way through suffer with infrequent visits because i am actually eating and re-eating and re-eating and re-eating. my waistline hates you, but my tummy thinks you are amaaazing. by the way, jimi loved the tots; garlic is wonderful for keeping fleas in check so i did not have to alter your recipe. he gave you a five-paw rating.
Lol! Per my previous comment, I was wondering where you went 😉 But I am more than happy to suffer through the infrequent visits to know that you’re not only making my recipes, but really enjoying them too! That seriously makes my day! Truly, it is the ultimate compliment – thank you <3 xxoo
What a smart way to combine miso and gochujang in the broth. I can imagine that the broth must be packed with flavors. I love you substituted zucchini noodles for regular noodles. It is much healthier and I bet they would soak up all those wonderful broth too.
Yes! I was really happy with how well the zucchini noodles worked and when they soak up that spicy broth… even better!
You are definitely a die-hard ramen noodle fan! Making ramen noodle sounds like too much work for me! This soup looks amazing, Kathleen! The fact that it can be made in 30 minutes, may help cure what ails you, and that it looks incredible, it is going on my must try soon list!
I think I could eat ramen every single day! Oh man, I love that stuff! The zoodles are a fun way to mix things up… and a lot less work 🙂
What a fabulous idea, Kathleen! I’m a big fan of zoodles, but have never considered using them as ‘zamen’, love it. And that broth of yours look spicy delicious.
Ah, zamen! I love it! 🙂
This sounds like an amazing bowl of soup, so comforting and just what I’m in the mood for today.
Thank you my dear. I hope you have a great (and warm) weekend 🙂
I think you are the only person in the world you can make me consider making zucchini noodles. Seriously. You ROCK. OMG I want to MAKE THIS! Only you could do this to me 🙂
Ha! Thanks, Nagi! Believe me, I was a bit skeptical of zucchini noodles at first but they’re really great – especially when they soak up all of that flavor in the broth.
Yaaaaay!!! The gochujang is back!! I still working through my big jar so very happy to have another recipe using it. I just made a duck ramen broth a week or so ago and simmered it for 12+ hours. Ridiculous! It was good but I’m sure your broth here is more delicious and it doesn’t take all day to make! 30 minutes and ramen is on the table baby 🙂 I gotta get my butt to Bed Bath & Beyond to pick up a spiralizer (is that how you spell it?) since I don’t own one. It would come in handy now that I’m not eating pasta anymore!
The nice thing about gochujang… it keeps for a long time! Omg, you’re not eating pasta! That’s like half my diet 😛 The sprializer has been great for a pasta alternative – make sure you bring that 20% off coupon with you!
First of all, mad props for making your own ramen, chicka! You have more patience than me… or you simply love ramen more than me. Or both. 😉 LOVING this zoodle-ized version of ramen! And double LOVE LOVE that you made this spicy! Yaaahhhss! Totally making this ASAP! Pinned! Cheers, doll! xo
Or… I’m just crazy 😛 Happy New Year girl!
Wow! I can’t believe you tried making your own noodles! That is one thing I’m going to leave to the pros too lol. In the meantime I could down a bowl or two of this soup!
Hi, Shelby! Yes, after making my own ramen noodles, I realized why instant ramen became so popular 😉
This is a perfectly comforting dish for all the rain California has been getting the last few days and I would go in for seconds. Delicious!
Yes! It’s been cold, grey, and wet in the Bay Area too! So glad we’re getting the rain, but girl… I could use some sun! 😉
What a beautiful dish, love zucchini noodles! Great flavors, will have to try it! Glad you had the patience to make your own ramen noodles! Pinning!
Thanks, Mira. Making my own ramen noodles was definitely fun, but definitely not an everyday affair. I hope you enjoy!
I do love ramen and I love zucchini and have used that as a sub for pasta. I could totally like this, but I doubt if I could find the gochugang and sesame paste on our tiny island. I do have tahini and sesame oil though. As for garlic paste, I won’t find that here either, so I’ll just use a microplane. Sounds yummy!
Oh wow, I sure could do with some island living right now! It’s been cold, grey, and wet all week. I need some sun!
The microplane will work just fine for the garlic. As for the gochujang, there’s really no great substitute. You could try adding a split chili pepper to the broth as it’s cooking if you want some heat, although it won’t give you the complex flavor profile of gochujang. Otherwise, you can omit the heat portion of this dish entirely, so then it will have a predominately miso taste – still pretty great in my book 🙂 I hope you enjoy!