Zucchini Noodles Ramen
Zucchini Noodles

Zucchini Noodles Ramen


  • ¼ cup of sesame oil (for broth)
  • 1 tablespoon of peanut oil
  • 2 tablespoons of fresh ginger (for broth)
  • 3 cloves garlic (chopped, for broth)
  • 3 cups of mushrooms (for broth)
  • 1 cup of white onion (chopped)
  • 1 cup of celery (cut into pieces, for broth))
  • 1 cup of mushrooms (for broth)
  • 3 pieces of portobello mushroom (cut into pieces, for broth)
  • ¼ cup of onion tails (cut into pieces, for broth)
  • 1 cup of carrot (cut into pieces, for broth)
  • ¼ cup of soy sauce (for broth)
  • 3 cups of vegetable broth (for broth)
  • 1 tablespoon of salt
  • 2 liters of water (to cook noodles)
  • 1 tablespoon of salt (to cook noodles)
  • 2 packages of Zucchini Noodles Eva® (300 g each)
  • 3 eggs
  • ¼ cup of chambray onion tails (to serve)
  • ¼ yellow corn cup (to serve)
  • 6 naruto slices (to serve)
  • 2 tablespoons of black sesame (to serve)
  • 2 pieces of radish (cut into slices, to serve)
  • 2 Pieces of Nori seaweed (quartered, to serve)



  1. Heat a pot at medium heat with all the oils, cook all the ingredients of the broth until they are soft. Fill with the vegetable broth and season with salt, cook for 30 minutes so that the liquid takes on the flavor of the ingredients, strain the broth and reserve.
  2. Heat a pot at medium heat with the water and salt, once it boils, cook the Zucchini Noodles Eva® for 3 minutes, remove and immerse in ice water to stop cooking, strain and reserve.
  3. Cook the eggs in the same hot water for 9 minutes, cool, peel and cut in half.
  4. In a bowl, serve the vegetable broth, the noodles, the egg, the cambray onion tails, the yellow corn, the naruto, the black sesame, the radish, a little of the mushrooms from the cooking of the broth and the seaweed to decorate, enjoy.