Spring Top Ramen® with Snap Peas + Asparagus
- 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.