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Ramen Noodles

  • Prep Time:10m
  • Cook Time:5m


  • 2 1/4 c water
  • 1 ⁄2 cup baby spinach leaves, tightly packed
  • 1 ⁄2 cup thinly sliced carrot (1⁄2 carrot)
  • 1/2 c thinly sliced cremini mushrooms
  • 1 zucchini, peeled
  • 2 tbsp. mellow white miso
  • 1/2 tsp. nama shoyu or tamari (gluten free)
  • pinch salt
  • 2 tsp. thinly sliced green onion


  1. 1) 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.
  2. 2) 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.
  3. 3) 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.
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