Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs
Prep time
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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!
Recipe type: Soup
Cuisine: Asian
Serves: 4
  • 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
  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
Recipe by Sarah Koszyk at