If you have been following me on Instagram, you know by now I am a soup gal. I’ve had quite a few pho and ramen and I TRY to recreated them at home. Recently I had this very mild vegetable broth based ramen and I fell in love ❤ This is my attempt in recreating it – but with a kick.
Like my other noodle soup recipe, this was experimental but turned out amazing! I guess the secret is being very aware of what and how much seasoning you add.
That aside, I created this dish during a cook-off that I participated in over Snapchat. Yes.. Snapchat!! The cook-off was hosted by CookReel TV — if you do not have them on Snapchat make sure to add them (CookReel). I may not have won the champion title, but I did win runner-up 😀 It was an absolute pleasure to take part in the cook-off and I had such a fun experience thanks to my amazing friends and followers 🙂
Back to the soup, this soup can be spicy because of the ginger and the chili paste! Feel free to change it up – add/remove ingredients according to your preference.
- Large zucchini (1, spiralized)
- Large yellow squash (1, spiralized)
- Garlic (10 cloves, minced)
- Ginger (2 inch cube, minced/paste)
- Ginger powder (optional)
- Cayenne powder (1/4 tsp or as preferred)
- Black pepper powder (1 tsp)
- Soy sauce (2 tbsp)
- Chili paste (1 tsp)
- Sesame oil (2 tsp)
- Vegetable broth (2 cups)
- Ground beef (1 cup)
- Corn (steamed)
- Mushrooms (chopped)
- Green onions (chopped, handful)
- Chicken cubes (optional)
- Red pepper flakes (optional)
- In a pan, sauté the veggie noodles in a little bit of sesame oil until it begins to release some water. I usually sauté mine for about 2-3 minutes in medium-high heat or until the noodles are not “raw” and too crunchy. Add some red pepper flakes. Set the noodles aside in your noodle bowl(s).
- Pour out any water from the pan.
Spiced ground beef–
- On the same pan, add sesame oil and throw in half the minced garlic and about 1 tsp ginger. Fry garlic and ginger in medium to high heat until slightly brown and add in the ground beef. Mix well for about 3-5 minutes or until beef is cooked.
- Add chili paste, 1/2 tsp black pepper powder and 1 tbsp soy sauce. Sauté until the aroma has infused.
- Set the spiced beef aside in your noodle bowl(s).
Charred corn and mushrooms–
- Again on the same pan, add a little sesame oil, let it heat and throw in the steamed corn and chopped mushrooms.
- Add some cayenne powder, 1/2 tsp black pepper powder and 1/4 of a chicken cube.
- Sauté all in high heat for 5 minutes or until corn and mushroom are charred to your preference.
- Once done, set aside in your noodle bowl(s) as well.
- In a sauce pan, add a drop of sesame oil and mix in the remaining garlic and ginger paste/powder as well as the half of the chopped green onion. Once they are cooked, add broth. Make sure the broth comes to a full boil.
- Add soy sauce. Mix well and let it simmer for about 3-5 minutes.
- Pour the soup over your noodles, garnish with green onions, add a fried or boiled egg and serve!
Good to know:
- Soy sauce and chicken cubes contain salt. Saltiness also differs with brands. You may need to go in an make adjustments to the soup.
- As mentioned earlier, this soup is spicy. If yours turns out too spicy, you can always just add more water to lighten it up and save the excess soup for later!
This soup is no doubt Fall season friendly and is best served fresh! The ginger will not only warm you up but also open up those sinuses, soothe your sore throat, and clear that gut after all the junk eating. Light and refreshing, probably a good option for healthy dinners.
And stay beautiful from within..