What could be better than a cozy, comforting ramen bowl filled to the brim with whole grain noodles and the best of spring produce? It’s a celebration of all things green — asparagus, chard, avocado, and microgreens. Enjoy!!
2 tablespoons vegetable oil (such as canola oil)
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
Crushed red pepper
Sesame seeds (black and white)
Microgreens (such as kale, broccoli, and kohlrabi)
- 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.
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