Zoodle Ramen
Serves: 4
  • 16 oz firm tofu
  • 1 bunch radishes, sliced
  • Rice wine vinegar
  • 2 teaspoons sesame oil
  • ½ red onion, cut into thin slices
  • 4 oz shiitake mushrooms, sliced
  • 2 scallions, diced, white and green parts separated
  • 1" piece of ginger, peeled and minced
  • 2 cloves of garlic, minced
  • 4 cups of your favorite stock
  • 2 tablespoons soy sauce
  • 4 eggs
  • Cornstarch
  • 1 package of prepare zucchini noodles (zoodles) or 1 large zucchini spiralized at home
  • Sesame seeds, optional
  • Hot sauce
  1. Drain the tofu and cut block horizontally into 4 long planks. Place planks flat on several layers of folded paper towel, topped with several more sheets. Top with a cutting board and then add add something heavy (I use a stack of plates).
  2. Put the radish slices in a bowl and cover with rice wine vinegar.
  3. Meanwhile heat sesame oil over medium high heat in the bottom of a medium sized saucepan and add onion and mushrooms. Cook until the onions start to soften.
  4. Add white parts of scallions, ginger and garlic and heat until fragrant – a minute or so.
  5. Add stock and soy sauce and reduce heat to a simmer.
  6. In a second sauce pan heat several inches of water (enough to fully cover eggs) to a boil. Using a slotted spoon, lower eggs into boiling water. Set timer for 7 minutes. When timer sounds immediately plunge then into a bowl of ice water.
  7. Cut drained tofu into cube and toss to coat with cornstarch.
  8. Coat a nonstick fry pan with cooking spray and add tofu, cooking and turning until golden.
  9. Add zoodles to broth just long enough to heat them up. You still want them al dente.
  10. Divide the zoodles and broth among 4 bowls and top with crispy tofu.
  11. Peel eggs, cut in half and add one to each bowl.
  12. Garnish with the pickled radishes, green onions and sesame sides. Serve hot sauce on the side.
Recipe by Bistro OneSix at https://bistroonesix.com/zoodle-ramen/