Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs

For an incredibly savory, nourishing soup, this Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs is to live for. With optimal immune-supporting nutrients from the turmeric, ginger, garlic, and cumin, you’ll feel rejuvenated with every bite. The soft-boiled eggs not only have omega-3s and vitamin D for extra nutrient-rich support, they are also cooked to absolute perfection with a creamy yolk that enhances the richness of the ramen.

And, the final kicker is how many veggies are in this dish. You’ll enjoy a rainbow of color, flavor, and nutrients to boost your health and enrich your taste buds. This dish is True love.

*To quickly peel garlic, use a garlic peeler. It saves time and sticky fingers!

5.0 from 1 reviews
Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs
 
Prep time
Cook time
Total time
 
For an incredibly savory, nourishing soup, this Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs is to live for. With optimal immune-supporting nutrients from the turmeric, ginger, garlic, and cumin, you’ll feel rejuvenated with every bite. The soft-boiled eggs not only have omega-3s and vitamin D for extra nutrient-rich support, they are also cooked to absolute perfection with a creamy yolk that enhances the richness of the ramen. And, the final kicker is how many veggies are in this dish. You’ll enjoy a rainbow of color, flavor, and nutrients to boost your health and enrich your taste buds. This dish is True love. *To quickly peel garlic, use a garlic peeler. It saves time and sticky fingers!
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 4
Ingredients
  • 1 tsp sesame oil
  • 2 Tbsp yellow curry powder
  • 2 Tbsp tamari (gluten free) or soy sauce (for gluten version)
  • 1 Tbsp turmeric
  • 1 Tbsp cumin
  • 2 tsp ground coriander
  • ½ tsp red chili flake
  • 2 garlic cloves, minced
  • 1 Tbsp fresh ginger, grated
  • 4 cups vegetable stock
  • 1 can coconut milk
  • 1 bunch green onions, chopped
  • 1 cup brown mushrooms (3 mushrooms), sliced
  • ½ red pepper, thinly sliced
  • 3 zucchinis, zoodled
  • 2 cups red cabbage, shredded
  • 4 large eggs
  • ¼ cup fresh cilantro, chopped
  • Salt to taste
Instructions
  1. Make the 6-minute soft-boiled eggs. Bring water to a boil in a pot on the stove over high heat.
  2. Once boiling, put the 4 eggs into the pot using a slotted spoon so the eggs don’t drop and crack.
  3. Cook the eggs for 6 minutes. While the eggs are boiling, make an ice bath. In a medium bowl, add ice and water.
  4. Once the eggs are done cooking, use a slotted spoon to remove the eggs from the boiling water and place in the ice bath.
  5. Let cool for 5 minutes to stop the eggs from cooking. While the eggs are cooling, make the ramen.
  6. In a medium pot over medium heat, whisk the sesame oil, yellow curry powder, tamari, turmeric, cumin, coriander, chili flake, garlic, and ginger until fragrant, about 2 minutes.
  7. Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), mushrooms, bell pepper, and salt to taste. Bring to a boil. Boil for 2 minutes.
  8. Add the zucchini noodles and stir slightly. Remove from the heat.
  9. Divide the ramen into 4 bowls.
  10. Carefully peel each egg. Slice each egg in half and put 2 halves into each ramen bowl.
  11. Garnish with the green onion tops, red cabbage, and cilantro.
Nutrition Information
Serving size: 3 cups soup (including toppings) and 1 egg Calories: 385 Fat: 30.7 Saturated fat: 23.9 Carbohydrates: 17.7 Sugar: 8.2 Fiber: 6.3 Protein: 11.4 Cholesterol: 136.5
For more low carb recipes, check out:
Sriracha Shrimp with Zoodles
Quick & Easy Turkey or Chicken Lettuce Cups

**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!

By Sarah Koszyk, MA, RDN

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6 Comments

  1. PHILIP F KOSZYK November 18, 2020 at 4:42 pm - Reply

    This recipe was delicious!
    Also, we’re spending our Thanksgiving with wonderful people. We’ll keep the attendance small due to the virus situation. We’ll also try the cream cheese potatoes as we can use a few less calories. Thank you for this great information.

    • Sarah Koszyk, MA, RDN November 20, 2020 at 8:56 pm - Reply

      Wonderful! I’m always excited to share thanksgiving with fabulous people too while also being safe.

  2. PHILIP F KOSZYK November 18, 2020 at 4:43 pm - Reply

    Yummy.

    • Sarah Koszyk, MA, RDN November 20, 2020 at 8:56 pm - Reply

      Absolutely!

  3. Melissa Smith-Zaninovich January 18, 2023 at 3:38 pm - Reply

    I am inspired to make this tonight, it looks so yummy!
    One thi g is I see no instructions to make the zuccini zoodles. I suppose that is some gadget..that I don’t have! I suppose I can slice or grate zuccini instead. Or suggestions?

    • Sarah Koszyk, MA, RDN January 24, 2023 at 9:21 pm - Reply

      Yes! You can use a grater. It may make it more “shredded” which is still fine. And thin-slicing it is good, too. I used a spiralizer https://amzn.to/3XWCANn

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