This is a very healthy low carb ramen. Its a great meal to share with vegan friends because the eggs are optional.
Ingredients:
1. Zucchinis
2. Smoked Tofu
3. Mushrooms
4. Sriracha
5. Olive Oil
6. Fresh Garlic
7. Bragg
8. Vegetable Bouillon
9. Spinach
10. Seaweed
11. Fresh Cilantro
12. Eggs
Directions:
For this recipe you’ll need a zucchini noodle maker. Cut off the ends of the zucchini and use the zoodle maker to turn into noodle shapes. Mince the garlic and chop the tofu and mushrooms. in a big metal pot sauté the garlic, mushrooms, and tofu. Add Sriracha and Bragg to taste. Once the mushrooms have softened, add the vegetable bouillon, water, and zoodles. Boil for about 15 minutes. You can steam the spinach on top of the soup pot or separately. To poach the eggs boil a small pan of water and a liberal amount of white wine vinegar. Once boiling drop in the egg, turn burner off, cover and wait five minutes. Top the ramen with the steamed spinach, seaweed, eggs and fresh cilantro. For a vegan dish you can leave the eggs out.
mayacooksfood 