Published: · Modified: by Stephanie McKercher, RDN · This post may contain affiliate links · 6 Comments
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What could be better than a cozy, comfortingramen bowl filled to the brim with whole grain noodles and the best of spring produce?
I've been all about the one-pot/one-pan, easy-cleanup meals around here lately. I mean, does anyone actually enjoy washing dishes? (Come on over anytime if you do. Anytime.)
To be honest, my mind is already on the weekend.We're heading out to Moab for our first real camping trip of the year. So, needless to say, my brain is fully occupied by homemade granola, foil-pack campfire dinners, and allthe s'mores.
In the days before travel, I liketo keep meals (and resulting cleanups) as simple as possible. But, because I'm not always the greatest of planners, we usually have no less than a full week's worth of fresh produceto eat up before we go. This veggie-packed asparagus chard ramen bowlis the best of both worlds.
This ramen bowl is more than just an easy way to clean out your fridge without overloading thedishwasher. It's warm and cozy noodle-soup perfection. There'snobetter meal to eat ona cool, spring night (when it doesn't actually feel anything like spring).
It'sa celebration of all things green. (Asparagus, chard, avocado, and microgreens.) So even if you've got snow outside, you can still make it feel like spring on the inside. Think of it asa cozier,colder-weatherversion of the green udon noodle salad I shared last year.
This is the type of meal you can make over and over again, switching up the veggies depending on what's in your kitchen at any given time. The ultimate clean-out-your-fridge recipe.
To cut back on dirty dishes, I added the dry noodles directly tothepot of simmering soup.If you want to make this recipe in advance, or if you plan on savingleftovers, you're probably better off cooking the noodles separately, and then combining cooked noodles with the soupjust before you sit down to eat. This'll prevent them from getting too soggywhen they're reheated.
Has there ever been a more efficient (or delicious) way to conquer spring cleaning? I think not.
📖 Recipe
One-Pot Asparagus Chard Ramen Bowls
Cozy up to nourishing asparagus chard ramen bowls for spring. Make this plant-based dinner all in one pot!
5 from 6 votes
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Course: dinner, lunch, Soup
Cuisine: Asian, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 2 people
Author: Stephanie McKercher, RDN
Ingredients
- 2 tablespoons grapeseed oil (or oil of choice)
- 1 medium onion, diced (about 1 heaping cup)
- 1 block extra-firm tofu, drained and pressed (397 grams)
- 2 cups chopped asparagus
- 1 cup sliced shiitake mushrooms
- 3 cloves garlic, chopped
- 1 teaspoon grated ginger
- Salt and pepper
- 4 cups vegetable broth
- 1 cup water
- 80 grams dry brown rice ramen noodles (2 squares or servings)
- 1 cup chard, chopped (2-3 large leaves)
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons miso 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.
Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.
(Hover over the image below to save this recipe on Pinterest.)
Did you try this asparagus chard ramen bowl? Comment and rate the recipe below, or snap a photo and tag me (@gratefulgrazer) on Instagram. I love seeing your creations!
Try These Recipes Next:
- One-Bowl Banana Oat Muffins
- Vegetarian Miso Noodle Soup with Mushrooms
- Veggie Hummus Sandwich with Sweet Potato
- Quick Pickled Carrots with Spicy Jalapeño Option
Reader Interactions
Comments
Nancy says
This was absolutely delicious! Going to take a look and see what other gems are on this site.Reply
Stephanie McKercher, RDN says
Thanks, Nancy! Glad you enjoyed the recipe and hope you find lots more here on the site. Let me know what you try next 🙂
Reply
Vanessa says
So delicious! Will share with all my friends! Thanks for the recipe.
Reply
Stephanie McKercher, RDN says
Thanks, Vanessa! So glad you enjoyed it. 🙂
Reply
Codrut Turcanu says
Never tried asparagus before,but my father in law likes this type of food, so will tell him about this recipe, thanks!Reply
Stephanie McKercher, RDN says
Hope he enjoys, thanks for sharing!
Reply
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