Spring Top Ramen® with Snap Peas + Asparagus

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25 minutes
Prep Time
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Delicious and filling, this spring veggie ramen will make other soups green with envy.

Made With:
21 Nissin Products Page Tr Chicken Pillow Front 610X423
Top Ramen® Chicken

  • 2 ounces asparagus, preferably thick stalks
  • 1/2 garlic clove, smashed
  • 1/2 tbsp miso paste
  • 1/4 tsp fine sea salt, with more to taste
  • 1 ounce sugar snap peas
  • 1 packet of Top Ramen®, seasoning packet discarded
  • 1/2 square toasted nori
  • 1 large hard-boiled egg, semi-firm yolk, halved
  • Freshly grated ginger, to taste
  • Toasted sesame oil, for garnish

Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, garlic and 2 cups of water in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Strain out and discard the solids and return the broth to the stockpot.

In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly until smooth. Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.

Use a vegetable peeler to shave the asparagus spears into ribbons.

Bring another saucepan of salted water to boil. Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to a strainer and run cold water over the peas to stop the cooking process. Reserve the boiling water.

Discard seasoning packet, add noodles to the boiling water cook until tender, usually 4 to 7 minutes. Strain the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Put noodles into a serving bowl.

Just before serving, slice nori into thin strips with a chef’s knife or crumble with your fingers.

Arrange asparagus, snap peas and egg halves, if using, over the noodles in bowl. Add a few gratings of ginger to each bowl, then cover with the piping hot broth. Garnish serving with a few drops of sesame oil and the nori. Serve immediately.