Immune-Boosting Zucchini Noodle Ramen Soup

I originally made this immune-boosting soup when my family came down with the flu. My goal was to load up a soup with all the immune-supportive, anti-viral, gut-supportive* foods I could. The result was delicious, comforting and relatively easy to throw together — exactly what I was looking for while down and out. I’ve made it a few times since, and will continue to keep it on heavy rotation for the “cold and flu season.”

*Since the majority of our immune system resides in the gut, it makes sense to reinforce this barrier system when we are sick or trying to prevent getting sick.

Zucchini Noodles or Zoodles

You can use store-bought to make things easier. I often find them to be a little rank and funky, so I always do them myself with a spiralizer.

Zoodles tend to get soggy, which is why I don’t like adding noodles directly into the soup. Pouring the hot soup over the cold noodles will soften and warm them, without making them too squishy and soggy!

Can I use other noodles instead?

Absolutely, of course.

Broth

I used store-bought broth here because….yo, we had the flu. I wrote this recipe the exact way I made it. I do try to keep this broth on hand for times when we’re in a pinch and I don’t have any homemade bone broth in the freezer.

Can I use different broth for this?

Sure. The flavor will be different, though. Here’s the ingredient list for this broth:

Chicken bone broth (filtered water, organic chicken bones, organic apple cider vinegar), chicken broth, organic portabello mushrooms, organic celery, organic roasted poblano pepper, organic green pepper, organic onion, organic carrots, organic garlic, organic scallions, organic tomato puree, organic lion's mane mushroom powder, organic herbs (parsley, thyme, rosemary, basil, bay leaves), organic spices, organic black pepper, sea salt.

Where can I find this bone broth?

I grabbed it at my local supermarket (Hannaford). You might find it at Whole Foods or health food stores. As of now, you can get it on Amazon here. Please note: I have not price-shopped this and have no idea if Amazon prices are competitive or cost effective.

Protein

You can add some shredded chicken or organic tofu for extra protein if you like, but I find it quite satisfying as is!

RAMEN INGREDIENTS

2 Tablespoons avocado oil or olive oil

2 leeks, diced

8 cloves garlic, diced

6 scallions, divided and chopped

2 8-ounce packages of mushrooms, preferably shiitakes, chopped

2 16.9-ounce packages of Kettle & Fire Mushroom Chicken Bone Broth

2 zucchinis, spiralized (or 3 cups zucchini noodles)

INSTRUCTIONS

Heat oil in a large soup pan. Add leeks, garlic and half the scallions. Sauté until fragrant, about 5 minutes. Add mushrooms, continue to stir and sauté, 10 more minutes.

Add broth, cover and simmer for 10 minutes.

To serve, grab a handful of zucchini noodles and place in a soup bowl. Ladle hot soup over the noodles. Top with leftover scallions. Season with salt to taste.