I’m easing back into reality after our week in Florida visiting my Dad and his wife. This ultra light soup is part celebration of spring, and part atonement for eight days of sun, cocktails, and way too much good food. When you’re trying to normalize after a foodie spree, Japanese is usually a good way to go.
Japanese Ramen dishes are meant to be visually beautiful. You should be able to see all the ingredients, and none of them should be cooked so much that they lose their texture or color. I like to construct each bowl separately for maximum visual appeal, and I use wide shallow bowls so each component of the soup gets a chance to show off.
Yellow Miso Ramen with Asparagus and Salmon
1/2 lb fresh salmon, cooked and gently broken into large pieces
1/2 lb asparagus stalks, cut into 2 inch pieces
2 Tbsp yellow miso paste
3 oz ramen noodles, cooked according to package directions
2 handfuls baby watercress
2 soft boiled eggs, halved
1/4 cup diced or julienned yellow bell pepper
6 scallions, thinly sliced
- Heat 4 cups of water to a boil. Blanch the asparagus for about 1 to 2 minutes, just to brighten the color and tenderize it.
- Remove the asparagus, and add the miso paste to the same water. Whisk to combine.
- Divide the noddles into 2 serving bowls. Arrange the salmon, asparagus, watercress and egg halves alongside the noodles. Ladles the broth into the bowls, and garnish with the sliced scallions and yellow peppers. Serve hot.