Protein-Packed Zucchini Noodle Ramen Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Zucchini Noodle Ramen Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Noodle Ramen Bowl

Savor a nourishing bowl that combines spiralized zucchini noodles with protein-rich tofu, edamame, and eggs in a warm, aromatic vegetable broth infused with garlic, ginger, and a touch of sesame oil. This bowl offers a balanced profile of fresh flavors, satisfying textures, and a comforting broth perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
27g
Fat
18.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (spiralized)

100g Extra-Firm Tofu, cubed

2 Large Eggs, soft boiled or poached

1/2 cup Shelled Edamame

1/2 cup Sliced Mushrooms

1 cup Low Sodium Vegetable Broth

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside.

  • 2

    Cube the tofu and lightly sauté in a non-stick pan with a tiny drizzle of sesame oil until edges are golden.

  • 3

    In a small pot, heat the vegetable broth along with minced garlic and grated ginger, allowing the flavors to meld.

  • 4

    Gently poach or soft boil the eggs until just set, then peel and slice in halves.

  • 5

    Briefly sauté the sliced mushrooms until tender.

  • 6

    Assemble the bowl by placing the zucchini noodles as the base, then top with tofu, edamame, and mushrooms.

  • 7

    Pour the warm broth over the bowl and garnish with the egg halves.

  • 8

    Drizzle the remaining sesame oil on top and serve immediately.

Protein-Packed Zucchini Noodle Ramen Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Zucchini Noodle Ramen Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Zucchini Noodle Ramen Bowl

Savor a nourishing bowl that combines spiralized zucchini noodles with protein-rich tofu, edamame, and eggs in a warm, aromatic vegetable broth infused with garlic, ginger, and a touch of sesame oil. This bowl offers a balanced profile of fresh flavors, satisfying textures, and a comforting broth perfect for any meal of the day.

NUTRITION

347kcal
Protein
27g
Fat
18.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (spiralized)

100g Extra-Firm Tofu, cubed

2 Large Eggs, soft boiled or poached

1/2 cup Shelled Edamame

1/2 cup Sliced Mushrooms

1 cup Low Sodium Vegetable Broth

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside.

  • 2

    Cube the tofu and lightly sauté in a non-stick pan with a tiny drizzle of sesame oil until edges are golden.

  • 3

    In a small pot, heat the vegetable broth along with minced garlic and grated ginger, allowing the flavors to meld.

  • 4

    Gently poach or soft boil the eggs until just set, then peel and slice in halves.

  • 5

    Briefly sauté the sliced mushrooms until tender.

  • 6

    Assemble the bowl by placing the zucchini noodles as the base, then top with tofu, edamame, and mushrooms.

  • 7

    Pour the warm broth over the bowl and garnish with the egg halves.

  • 8

    Drizzle the remaining sesame oil on top and serve immediately.