Cozy up to nourishing asparagus chard ramen bowls for spring. Make this plant-based dinner all in one pot!
Course dinner, lunch, Soup
Cuisine Asian, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Ingredients
2tablespoonsgrapeseed oil(or oil of choice)
1medium onion,diced (about 1 heaping cup)
1blockextra-firm tofu,drained and pressed (397 grams)
2cupschopped asparagus
1cupsliced shiitake mushrooms
3clovesgarlic, chopped
1teaspoongrated ginger
Salt and pepper
4cupsvegetable broth
1cupwater
80gramsdry brown rice ramen noodles(2 squares or servings)
1cupchard, chopped (2-3 large leaves)
2teaspoonstoasted sesame oil
2teaspoonsrice vinegar
2teaspoonsmiso paste
Optional garnish:
Avocado slices
Crushed red pepper
Sesame seeds(black and white)
Microgreens(such as kale, broccoli, and kohlrabi)
Instructions
Add oil to a large soup pot over medium-high heat. Stir in onion and cook 5 minutes, or until translucent. Stir in tofu, asparagus, mushrooms, garlic, ginger, and salt and pepper. Cook 5 minutes, or until tender.
Add broth and water, cover, and bring to a boil. Stir in noodles, chard, sesame oil, and vinegar. Cook 5 minutes, or until noodles are tender. Remove from heat and set aside.
Spoon about a tablespoon of soup liquid into a small bowl and whisk with miso paste. Pour the liquid back into the soup and stir until fully incorporated. Ladle soup into bowls and top with avocado, crushed red pepper, sesame seeds, and microgreens if desired.