Raw Recipes

Ramen

Posted on July 01 2011 | (19) Comments
Category: Soup and Salad Recipes

Ramen

Yield: 2 1/2 cups, 2 servings

Zucchini noodles are the secret ingredient in this soothing bowl of broth. While not 100% raw, it's very very close!

Ingredients:

  • 2 1/4 cups water
  • 1⁄2 cup baby spinach leaves, tightly packed
  • 1⁄2 cup thinly sliced carrot (1⁄2 carrot)
  • 1/2 cup thinly sliced cremini mushrooms
  • 1 zucchini, peeled
  • 2 tablespoons mellow white miso    
  • 1/2 teaspoon shoyu or tamari
  • pinch salt
  • 2 teaspoons thinly sliced green onion

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • vegetable spiral slicer
  • peeler
  • measuring cups
  • measuring spoons
  • small saucepan
  • small mixing bowl
  • fork
  • wooden spoon


Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Place 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high . Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small mixing bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, shoyu, and salt to the water and vegetables and stir until well combined. Serve immediately.
 

Related Blog Posts: Turning up the Heat on Raw Ramen


Previous Comments

On July 02, 2011 .(JavaScript must be enabled to view this email address) said...

You never cease to amaze me.  You’re so imaginative!

On July 23, 2012 .(JavaScript must be enabled to view this email address) said...

I think I will have this for dinner tonight…looks so yummy!

On July 23, 2012 .(JavaScript must be enabled to view this email address) said...

If you were just starting out.. what pieces of equipment would you consider essential?  I own a blender, a juicer and a food processor.  What else do you feel is essential equipment to own (not knives and such).  Thanks

On July 23, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Denise,

You have the essential equipment! All you need is a blender, food processor, and juicer. With your knives, there’s nothing in my book you can’t make.

Jenny

On July 23, 2012 .(JavaScript must be enabled to view this email address) said...

What brand of miso do u recommend?  Is there an alternative to soy miso? And is soy miso fermented?

Thanks?

On July 23, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Bee,

I like “miso master” brand, but many brands are good. Sometimes you can find “chickpea” miso instead of soy, but you may need to google that and special order it. soy miso is fermented.

Jenny

On July 24, 2012 .(JavaScript must be enabled to view this email address) said...

This recipe sounds delicious!  My husband and I have all your previous recipe books and enjoy them for their simplistic - yet very flavorful - ingredients and preparation.  Living here in the south, we encounter many days of temperatures in the high 90s; we can avoid boiling the water and veggies by simply putting it all in a glass jug and sitting it in the sun for just a few hours.  Would this be called sun cooking?  Can’t wait to try this soup and look forward to getting your new recipe book!

On July 24, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Donna,

I’ve never lived in a hot enough place to do sun cooking, but sure, why not? I hope you like the soup! And the new book!

Jenny

On July 25, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Jenny….I really like your way of presenting the receipes and I am trying to stay raw and the receipes have helped me. I have one question do you take suppliments and if so what?  I am having conflicting advise as to whether to take them or not.  The cost is stopping me from buying them but do I need them on a raw programme.
Thanks and keep up the good work.
Carol D

On July 25, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Carol,

Not being a health practitioner, I’m not qualified to give advice on supplements, etc. My specialty is simply how to make delicious food. I’ve taken various supplements myself over the years, such as multivitamins, probiotics, enzymes, B12, Omega 3’s, etc. but for things beyond those basics I always recommend the guidance of a health practitioner—my personal health practitioner is Keyvan Golestaneh.

Jenny

On July 26, 2012 .(JavaScript must be enabled to view this email address) said...

Jenny, this simple recipe rocks.

My wife is Japanese and loves her noodles. We tried your ramen recipe for the first time tonight, and it’s opened up all sorts of possibilities for re-creating the various ramen flavors and ingredients we enjoy in Japan.

Thanks for expanding the new edition of the book!
-David

On July 26, 2012 .(JavaScript must be enabled to view this email address) said...

Wow, i think i’ll make it tonight.
Great recipe.
Thanks

On July 26, 2012 .(JavaScript must be enabled to view this email address) said...

Hi David,
Yes, it’s hard to believe how easy it is, isn’t it?? It’s one of my favorites, too.

Jenny

On August 08, 2012 .(JavaScript must be enabled to view this email address) said...

Hello:

I subscribe to your videos on Youtube.  You have inspired me to make some Raw Vegan dishes at home.  I am new to all this.  I currently have a cheapo blender smile and mini electric food chopper.

I would like to get your opinion of what equipment I should invest in?  Do I need a Vitamix and Cuisineart?  Also I can’t seem to find a spiral slicer in the local stores.  Is there an alternative to make the spiral zucchini?  I really want to make soon.

Also, I just purchased Kindle version of your book.  Will the new edition be available on Kindle soon?

Thanks so much in advance for your help.  smile

On August 09, 2012 .(JavaScript must be enabled to view this email address) said...

Hi HLS,

The new book will be available on kindle in 2 months.

You can get a spiral slicer on my website under “raw gear”. If you don’t have one, just use a vegetable peeler to keep peeling the zucchini into ribbons all the way down to the core.

A Vitamix is great, but if you don’t have one, get a good blender such as an Oster or Kitchenaid (see “raw gear”). A cuisinart is a great food processor, and I recommend it!

Jenny

On January 04, 2013 .(JavaScript must be enabled to view this email address) said...

I love using zucchini for noodles but I have a hard time finding organic that is not over ripe. It’s hard to tell that is too ripe until you open it up and start spiraling. It’s not nice at all to have slightly mushy noodles. Can you give any tips? This alone has caused a detour in my keeping it raw…. I don’t want to waist money…and organic zucchini is expensive around here.

On January 04, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Iori,

Make sure your zucchini are really firm when you buy them. Also, don’t use them fresh out of the fridge. Let them warm up to room temp first. ALSO, not all spiral slicers are created equally. It’s a cheap machine, and unfortunately, I’ve found that about 1 in 5 of them have a faulty blade that doesn’t make firm noodles—so that could be it. But try the no-cold zucchini tip first!

Jenny

On October 06, 2013 .(JavaScript must be enabled to view this email address) said...

Why do you heat the spinach and veggies in boiling water?  Is it still a raw recipe if you heat spinach, veggies/water to boiling point? 
I assume you could just use room temp water for this instead?

On October 06, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Terry,

As it says in the headnote of this recipe, this recipe isn’t 100% raw. But it is gluten-free and vegan, plus the noodles are raw. if you prefer a raw soup, just heat the water slightly, to below 105 degrees.


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