Ramen noodle bowls have been the rage over the last few years. Who’s kids don’t love those noodle soups in the foam cups? They are not the healthiest food, so I tried to come up with a way to feed my family with a healthier version of these soups. I developed this noodle soup which is lower in calories and is packed with nutritious ingredients. For the kids, I use rice or egg noodles; for me and my hubby, I prefer spiralized zucchini. It’s a great way to re-purpose leftover meat or chicken from Shabbat.
Left Over Beef Ramen Zoodle Soup
2 tbsp olive oil
1 large leek, sliced
3 medium carrots, grated
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup fresh chopped cilantro or parsley, divided
8 cups chicken stock
1 teaspoon sesame oil
1 tbsp soy sauce
1-2 tsp sriracha (optional)
10 pieces shitake mushroom, stems removed and sliced
2-3 medium zucchini spiralized (zoodles)
3 scallions, chopped
2 baby bok choy heads, sliced
Left over Shabbat meat (or chicken), sliced very thin
Soft boiled eggs, halved
Salt & Pepper, to taste
Heat the olive oil in large soup pot over medium high heat.
Add the leek, carrots, and celery and cook for about 10 minutes until the vegetables get soft.
Add the garlic and cilantro (or parsley) and cook for another minute.
Add the stock, sesame oil, soy sauce, and sriracha.
Bring the soup to a boil, turn down the heat, and simmer for 10 minutes, then add the shiitake mushrooms.
In individual serving bowl that hold a large amount of soup, divide the zucchini, scallions, bok choy, meat and egg. (one egg per bowl)
Pour boiling hot soup into the bowls and serve immediately.