Vegetarian Ramen Zoodle Bowls Recipe
Cook Time: 10 Minutes
Phase: Phase 2
1 SAMBAL OELEK GROUND FRESH CHILI PASTE
4 ZUCCHINI NOODLES
0 1/4 Kosher salt (1/4 tsp= 1.5 g)
1 SESAME OIL
4 VEGETABLE BROTH
1 2/3 Miso paste, brown, red, white
1 2/3 Broccoli, florets, raw
5 Spinach, baby
2 Mung Bean Sprouts, raw
DIRECTIONSLower the eggs into a large saucepan of gently boiling water and cook for 7 minutes, then transfer to a bowl of ice water.
Drain the cooking water from the saucepan, then add the broth and 2 cups of fresh water. Bring to a simmer over medium-high heat (do not boil). Add the broccoli and cook for 3 minutes, then add the zucchini and spinach. Continue cooking until the spinach is wilted and the zucchini is crisp-tender, 2 to 3 minutes more. Remove from the heat.
Ladle about 1/2 cup of the broth from the saucepan into a small bowl. Add the miso and 1/4 teaspoon salt and whisk to combine. Return the mixture to the soup, add the sesame oil, and stir to combine. Adjust the seasoning to taste. Cover to keep warm.
Remove the eggs from the ice bath; peel, then cut in half lengthwise. Ladle 2 cups of soup into each of four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and more sesame oil to taste.
Adapt this recipe for Atkins 40 by adding ¼ cup shredded raw carrot and 1 tablespoon crushed peanuts per serving
Adapt this recipe for Atkins 100 by adding ¼ cup cooked rice noodles per serving
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