Vegan Zoodle Ramen
If you’re looking for a way to sneak more veggies into your diet, you have to try this vegan zoodle ramen recipe! It’s made right in your mason jar, so there’s no mess to clean up. And you can make them ahead of time and keep them in the fridge for cozy veggie ramen noodle soup whenever you need a pick-me-up! To up the cozy factor, this easy recipe features a creamy green curry broth that packs a robust flavor with a hint of spice. This post is sponsored by our friends at Microplane!
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We don’t post a ton of zucchini noodle recipes here on Plant Power Couple, mostly because I am super picky about them. I don’t post one unless it’s really special.
And this, my friends, is one of those special times.
This zucchini noodle ramen was inspired by our friends at Microplane and their incredibly handy spiralizer jar top lids that fit right onto the top of a mason jar!
It’s the perfect gadget for making incredible veggie ramen right in a jar.
This is instant noodles the healthy way! It’s a genius idea for getting your veggies in an easy and delicious way that will also keep you cozy and warm this winter!
Why You’ll Love Zoodle Ramen Soup
There’s so much to love about this vegetable noodle ramen! But here are our top 3 reasons it’s the best ramen:
- It’s a great way to get your veggies in but still enjoy some soul-warming comfort food!
- Totally customizable. Make it all-veggie noodle or half veggie noodles / half ramen. Add your favorite flavors and toppings. Have fun with it!
- Since this recipe is totally made in your mason jar (thanks to our handy Microplane jar top spiralizer!), it cuts down on dishes, so you can make more meals with less mess.
Zucchini Noodle Ramen Ingredients
You’ll need 8 ingredients to make this zucchini ramen!
- Zucchini – Spiralized. Peeling is optional. I like to leave it unpeeled, so you get those pretty green stripes in your zoodles!
- Carrot – Peeled and spiralized.
- Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder for the best flavored vegetable broth!
- Soy curls – Broken into bite-size pieces. This will act as our plant-based chicken. You can also sub TVP chunks or strips.
- Ramen noodles – I like to add regular noodles to the veggie noodles, but you can skip the traditional ramen noodles and do all zucchini noodles if that’s your jam!
- Curry paste – Both green and red curry paste work! Make sure to check the ingredients on the brands available at your local grocery store, as not all curry paste is vegan.
- Yellow curry powder
- Canned coconut milk – Make sure you use the full-fat version! I’d also look for something unsweetened and with as few ingredients as possible to avoid a weird sweet taste.
- Lime – Fresh lime is best!
Substitution Options for This Zoodle Soup
This recipe makes a great framework for all kinds of homemade ramen cup varieties! Here are our best substitution tips. If you try any of these or have anything to add, leave a comment and let us know!
For the spiralized zucchini: Yellow squash will also work perfectly! Or, if you’re a spiralizing aficionado, use your favorite spiralized veggie! I’ve been reading that parsnips are a fun one to try. You can also add some seared bok choy in place of the carrot noodles.
For the carrot: You can sub more zucchini noodles, ramen noodles, or use any of the zucchini noodle subs!
For the bouillon: Sub half as much vegan bouillon paste or 1 bouillon cube. We used a chicken-style bouillon, but you can switch it up with various bouillon flavors to suit your taste! A vegan beef broth bouillon would be a great variation.
For the ramen noodles: Sub rice noodles, Pad Thai noodles, udon noodles, or another quick-cook noodle. You can also sub all the ramen noodles with more zoodles and veggie noodles to make this a super low carb vegan meal! I would not sub spaghetti or a noodle that takes more than 3 minutes to cook.
For the curry paste: Use any curry paste you want in this recipe. Just make sure you check the ingredients because not all are vegan! Miso paste could be another good option for a miso broth. Be aware, though, it will add extra sodium which may need to be adjusted depending on the amount of bouillon you use.
For the curry powder: Feel free to mix this up with your favorite spices here!
For the lime: If you don’t have access to fresh limes, 1-2 Tbsp bottled lime juice will work. You can also sub a pinch lime pepper if needed!
non-dairy milk options
You can sub any plain and unsweetened non-dairy milk for the coconut milk. Something with a high fat content will work best.
Just be sure the milk you’re using has as few ingredients as possible and is labeled “unsweetened” and “plain” to avoid a weird tasting final product. You can also skip this ingredient for a less creamy broth.
Plant-based protein options:
A similar product called TVP strips or TVP chunks is a great 1:1 sub.
You can also sub your favorite un-breaded vegan chicken (although, I’d chop and cook it to get those edges browned before placing in the jar.)
You can also skip this entirely or sub frozen edamame for an alternative plant-based protein!
Crispy tofu (like our air fryer tofu) is another good option, but I would overcook them slightly, so they maintain their texture.
How to Make Zoodle Ramen (Vegetarian)
These zoodle ramen jars are a breeze to make, even for the most novice cook. And they make meal prep an absolute dream!
Step 1: Add the ingredients to your jar.
Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.
Step 2: Spiralize the zucchini and carrots.
Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the mason jar.
If you’re new to spiralizing, see the section below for detailed instructions on how to use the Microplane Spiralizer Jar Top!
Step 3: Make the Instant veggie ramen.
If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.
When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour the hot water over the contents of your mason jar until it covers the veggies completely.
You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.
Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.
The Best Spiralizer for Veggies
I have been searching for a decade for a good handheld spiralizer that wouldn’t cost an arm and a leg. And I found it in Microplane’s Spiralizer Jar Top!
Much like their Jar Top Slicer (which we reviewed in our bourbon pickles post!), the Spiralizer Jar Top from Microplane has a simple, easy-to-use design that produces epic results.
It’s a lid that screws on to any wide mouth mason jar and has the spiralizer built in, so the food goes directly into the jar. No knife, no cutting board, no fancy overpriced piece of equipment to figure out how to use!
As soon as I tried it, I instantly knew it would be perfect for these zoodle ramen jars.
Microplane Spiralizer Review
I highly recommend this Jar Top Spiralizer for this zoodle soup recipe as well as all of your spiralizing needs – especially if you’re a meal prep household like us!
Here’s why we love it:
- No mess clean-up! It saves you from having to do extra dishes because you’re spiralizing directly into your mason jar.
- Easy to use. I am a mess when it comes to spiralizers, but even I can make expert-level zoodles with this thing!
- Creates long veggie noodles. Gone are the days of those tiny, flimsy, lackluster veggie noodles. This thing makes zoodles that are so long, you’d think it was spaghetti!
- High-quality stainless steel blades that do the hard work for you. The design is simple yet massively effective!
- Easily stored in a kitchen drawer or cabinet. This is so important for people in a small city kitchen like us!
- Priced at under $15! For such a high-quality kitchen tool, I’m shocked what a great price point this is at!
- Durable. I can tell this spiralizer is going to go the distance, much like the rest of the Microplane products we own! It’s not flimsy like other options I’ve tried where I felt like it was going to break in my hands while using it!
This Microplane spiralizer gets me so much more excited to make zoodle dishes, and I know it will for you too!
Plus, all those beautiful spiralized noodles in the mason jar just look so dang pretty. All your friends will be impressed!
How do you use a Microplane Spiralizer?
I love how easy it is to use the Microplane spiralizer! And this is coming from someone who has tried all the handheld spiralizers in the world and failed miserably. This one makes me feel like a spiralizer pro!
Here’s how you use it:
- Screw the top onto a wide mouth mason jar until tight.
- Slice your zucchini, carrot, or other vegetable in half (that’s half the length)
- Align the middle of the veggie with the handy center blade and press down gently. This will stabilize the veggie, so the high-quality blades do most of the work!
- Twist the veggie and watch the veggie noodles spiralize right into your mason jar!
How do you clean a Microplane Spiralizer?
Cleaning a Microplane spiralizer is easy too!
Pro Tip: After using, make sure you twist the vegetable while pulling it out. That will keep you from getting veggies stuck in the blades.
After that, I just spray it off in case there are any extra veggie scraps (although, there aren’t many in my experience!), and run it through the dishwasher in my normal load.
The stainless steel in this spiralizer blade is naturally BPA free and dishwasher safe!
How to Serve Ramen with Zucchini and Carrots
To serve your zoodle ramen soup, empty the contents of your jar into a soup bowl. Taste and season with salt and pepper if needed.
Serve hot topped with freshly ground black pepper or red pepper flakes, sliced green onions, and a fresh lime wedge!
Chopped peanuts or sesame seeds could be another great topping and so could a drizzle of toasted sesame oil. Have fun and make it your own with your favorite toppings and add-ins!
How to Store Ramen Veggie Noodles
These ramen zoodle cups (without the liquid) will keep for one week in the fridge.
I used to think you shouldn’t store the ramen after cooking, convinced it would cause the vegetable noodles to get really soggy. But we tried it (stored for 24 hours), and the noodles came out just fine! Even the long noodles the Microplane Jar Top Spiralizer produces held their integrity with stunning appeal.
Store any leftover cooked ramen in the fridge in an airtight container (like the jar you made it in!) and reheat in the microwave or on the stove on low heat, stirring every minute or so until warmed through.
We do not recommend freezing leftover zoodle ramen.
More Zucchini Recipes
If you love zucchini, check these other recipes!
I hope you get just as much as a kick out of this delicious recipe (and the Microplane Jar Top Spiralizers!) as we did. We’ve been making it on a regular basis and can’t get enough!
This has totally changed my mind about zoodle recipes, so you’ll be seeing more of them on this site soon. If you have any requests, leave them in the comments below!
When you give the recipe a try, we’d love it if you could rate the recipe below and leave a comment with your review! This goes a long way in helping us get our recipes to more people.
And don’t forget to tag both @theplantpowercouple and @microplaneusa in your zoodle-rific photos, so we can cheer you on!
I cannot wait to hear what you think. Enjoy, my friend!
Vegan Zoodle Ramen
Equipment
Ingredients
- 1 Tbsp green curry paste
- 1/3 cup dry soy curls broken into bite-size pieces
- 1 Tbsp vegan bouillon powder
- 1 tsp yellow curry powder
- 1 oz. dry ramen noodles
- 1/2 large zucchini spiralized
- 1/2 large carrot peeled and spiralized
For serving:
- 1/4 cup full-fat canned coconut milk
- 1/2 lime
- Salt and pepper optional, taste first
Instructions
- Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.
- Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the jar.
- Repeat these last two steps for as many jars as you’re making.
- If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.
- When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour it over the contents of your mason jar until it covers the veggies completely. You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.
- Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.
- Finally, empty the ramen soup into a bowl. Taste and season with salt and pepper if needed. Enjoy!
