Yellow Miso Ramen with Asparagus and Salmon ~ a clean, healthy noodle bowl in the Japanese tradition.
This soup takes full advantage of the fact that April is both salmon and asparagus season. It’s a simple, spring lunch that’s so quick you could almost call it instant since most of the ingredients are raw or par cooked. Miso is a living food, and too much heat will kill the beneficial organisms in it, so I just heat the broth to a simmer and serve right away.
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.
I used yellow miso paste to make this light broth. Miso is a Japanese fermented paste made with various grains and/or beans, and it’s been around forever It’s probably the oldest health food on the planet, and I like it as an alternative to chicken or beef broth in soups. It comes in several different forms: yellow, white, red or sometimes black, depending on what’s been fermented. Miso paste needs to be refrigerated, and sometimes it’s hard to find in stores, so ask. You can also get it online. It keeps forever, and a little goes a long way.
- 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.
Make it your own ~
- Make it with shrimp
- Make it gluten free ~ use soba or rice noodles.