Fish Healthy Romantic Soup Spring Take Out

Yellow Miso Ramen with Asparagus and Salmon

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Yellow Miso Ramen with Asparagus and Salmon 5

Yellow Miso Ramen with Asparagus and Salmon ~ a clean, healthy noodle bowl in the Japanese tradition.

Yellow Miso Ramen with Asparagus and Salmon

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.

Yellow Miso Ramen with Asparagus and Salmon 3

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 2

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.

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 My Shitake and Chicken Ramen was also really good if you don’t like fish.  If you are vegetarian, make this with tofu.
Yellow Miso Ramen with Asparagus and Salmon 5

Yellow Miso Ramen with Asparagus and Salmon
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1 ratings

Category: Fish, Healthy, Romantic, Soup, Spring, Take Out

Servings: serves 2

Yellow Miso Ramen with Asparagus and Salmon 5


  • 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


  1. 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.
  2. Remove the asparagus, and add the miso paste to the same water.  Whisk to combine.
  3. 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.


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    Leave a Reply

  • Reply
    shannon weber
    April 5, 2013 at 3:20 am

    i know i’ve asked you this before, but how do you always know exactly what i want to eat? Because this is what i want to eat right now. I still actually have asparagus leftover from something i did yesterday, and it very well may go into this. so beautiful!

  • Reply
    SavoringTime in the Kitchen
    April 3, 2013 at 11:03 pm

    Talk about a beautifully fresh meal! We’ve been trying to eat more salads and veggies for dinner and get away from meat every night. This sounds wonderful.

  • Reply
    Magnolia Verandah
    April 3, 2013 at 6:28 am

    Couldn’t work out if this was a salad or a soup. The colours are so vibrant. By the time I had finished reading the recipe I was sold what a great soup.

  • Reply
    The Café Sucré Farine
    April 2, 2013 at 10:34 pm

    This looks like a piece of artwork Sue, so fresh and beautiful!

  • Reply
    Averie @ Averie Cooks
    April 2, 2013 at 9:41 pm

    Welcome home and nothing says clean eating like veggies & noodles!

  • Reply
    belleau kitchen
    April 2, 2013 at 7:03 pm

    simply heavenly and so fresh and clean… utter spring perfection

  • Reply
    April 2, 2013 at 6:50 pm

    This ramen looks so fresh and springy, I can hardly stand it! :) So amazing after a long winter (er, even if you are me and live in California…what? It was winter!).

  • Reply
    Tricia Buice
    April 2, 2013 at 8:11 pm

    So pretty! Absolutely spring like. Welcome back – bet you had fun!

  • Reply
    Debby Foodiewife
    April 2, 2013 at 5:52 pm

    What beautiful color. I happen to have salmon and asparagus in my fridge. I also have the noodles. I just need to find Miso. This looks healthy, comforting and hearty. Welcome back!

  • Reply
    Inside a British Mum's Kitchen
    April 2, 2013 at 5:24 pm

    this is beautiful, so healthy and simply delicious
    Mary x