Easy Spicy Ramen with Zucchini Noodles
July is the peak of cold season in Kenya and given that it is also dry, I tend to get stuffed up noses and coughs since my allergies flare up a lot. So I have been eating a lot of bowl foods, particularly soups.
This ramen noodle bowl is easy to do since most of the ingredients can be found in the pantry. It is healthy with a good dose of miso for probiotics, a punch of heat from gochugaru and plethora of vegetables fo a nutritional boost.
The best part is that it is superfast to make, thus having a warm filling dish on the table in less than 30 minutes.
If you don't have a spiralizer, you can use a julienne peeler. Or you can also slice the zucchini into ⅛-inch planks and stack the planks to slice lengthwise into ⅛-inch batons/matchsticks.
Serves: 4 people
4 eggs
¼ cup miso
1 tbsp gochujang, (You can add more depending on your spice level)
3 tsp finely grated ginger
2 tsp finely minced garlic
2 tsp rice wine vinegar
9 cups vegetable broth
2 small pak choi/ bok choy, quartered
3 small zucchini, spiralized
4 green onions, thinly sliced
¼ cup cilantro, roughly chopped
Sesame seeds, for garnish
Method
1. Have a large bowl full of ice and water on the side to use later. On the stovetop, bring a large pot filled halfway with water to a boil.Gently lower the eggs into the boiling water one at a time, using a spoon.
2. Cook for exactly 6 minutes and 30 seconds for a creamy yolk. Remove the eggs as soon as they are done and transfer them to the bowl with ice water you had set aside earlier.
3. Once cool, gently peel the eggs (the yolks will be soft, thus the eggs will be a bit delicate). Set them aside, don’t slice them until you are ready to serve.
4. Meanwhile, in another large stockpot, add the miso, gochujang paste, ginger, garlic and rice wine vinegar. Whisk the ingredients together to make a smooth paste.
5. Add ½ cup of vegetable broth while whisking so that the broth and the paste mix well together and there are no lumps.
6. Place the pot on the stove over medium heat, whisk in the remaining vegetable broth and bring the contents to a boil then reduce the heat so that it comes to a simmer.
7. Add the quartered bok choy to the broth and cook for 2 minutes. Then add the zucchini noodles to the broth and cook for another 2-3 minutes, until firm.
8. Distribute the zucchini noodles and bok choy among 4 bowls and pour the broth on top. Slice the eggs into half (It will be easier to slice the egg in a gentle sawing motion so that you don't press down on the egg too much).Â
9. Garnish the bowls with the sliced eggs, chopped cilantro and sesame seeds.

















