Name: Zoodle Ramen
Prep time: 15 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 large eggs; 1 tbsp. extra-virgin olive oil; 8 oz. cremini mushrooms, sliced; 4 cloves garlic, minced; 1 tsp. fresh ginger, minced; 8 c. low-sodium bone broth; 1 tbsp. low-sodium soy sauce; 4 medium zucchinis, spiralized or cut into noodles (about 2 lb.); 1 tbsp. sesame oil; 1/2 c. chopped red cabbage; 1 c. shredded carrots; 2 green onions, thinly sliced; 2 tbsp. toasted sesame seeds; Pinch crushed red pepper flakes

Step 1Place eggs in a small pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit 11 minutes.

Step 2Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.

Step 3Meanwhile, in a large skillet over medium heat, heat olive oil. Add mushrooms and cook until soft, 5 minutes. Add garlic and ginger and cook, 1 minute.

Step 4Add in bone broth, soy sauce, and bring to a boil. Reduce heat and simmer 5 minutes. Add zucchini noodles and cook until tender, 2 minutes more. Stir in sesame oil.

Step 5Divide broth and noodles among four serving containers or mason jars. Divide carrots, cabbage, and hardboiled eggs among each.

Step 6Top each with scallions, sesame seeds, and red pepper flakes.

Step 7Eat right away or let cool, then store in fridge. Rewarm before eating.