Zucchini Noodle and Turkey Ramen

A warm and satisfying bowl of your favorite restaurant soup can be made at home in less than 30 minutes – and you can keep your lifestyle goals on track because noodles are replaced with spiralized fresh zucchini.


  • 6 cups (1.5 L) sodium-reduced chicken broth
  • 2 tbsp (30 mL) miso paste
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) sesame oil
  • 2 tsp (10 mL) minced fresh ginger
  • 2 cloves garlic, minced
  • 4 cups (1 L) spiralized zucchini noodles
  • 4 eggs, soft-boiled, peeled and halved
  • 1 cup (250 mL) baby spinach
  • 1/2 cup (125 mL) carrot matchsticks
  • 1/2 cup (125 mL) bean sprouts
  • 8 oz (250 g) Kentucky Legend Quarter Sliced Turkey
  • 4 sheets toasted nori, quartered
  • 1/2 cup (125 mL) sliced green onion
  • 2 tbsp (30 mL) toasted sesame seeds


In saucepan set over medium-high heat, combine broth, miso paste, soy sauce, sesame oil, ginger and garlic; cook until steaming. Simmer for about 5 minutes or until flavorful.

Divide zucchini noodles evenly among 4 large deep bowls. Add eggs, spinach, carrots and bean sprouts; top with broth. Divide turkey and nori among bowls. Garnish with green onion and sesame seeds.

Tip: Zucchini noodles can be purchased in the refrigerated section of the produce department or can be made at home with a spiralizer.

Nutrition Information

Nutrition Facts
Per 1/4 of recipe
Calories 290
Fat 13g
Saturated Fat 2.5g
Cholesterol 210mg
Sodium 2480mg
Carbohydrate 17g
Fiber 4g
Sugars 8g
Protein 27g
prep time
15 MIN
total time
25 MIN