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.