Spring Asparagus Ramen

INSTRUCTIONS FOR DASHI

• 1
  Place dried shiitake mushrooms and seaweed in 1.2 liters of water. Let it steep in the refrigerator ideally overnight. Alternatively, you can steep it for about three hours in hot (not boiling) water.
• 2
  Season with miso paste and soy sauce.

INSTRUCTIONS FOR RAMEN

• 1
  Set the shiitake mushrooms aside and use them to garnish the ramen – boil them and slice them. (The mushrooms must be boiled for at least another 30 minutes in the same broth.)
• 2
  Cut the tofu into cubes, cook the eggs sous-vide at 63 degrees or for 3.5 minutes from boiling point in salted water.
• 3
  Toast the sesame seeds and chop the spring onion.
• 4
  Carefully peel the white asparagus and cut it into long slices. Blanch for 3-4 minutes (depending on thickness) in salted and sweetened water with a drop of lemon so that it is firm to the bite. Cool in ice water and cut into long slices.
• 5
  Briefly blanch the sugar snap peas and cool them.
• 6
  Heat the dashi base for the ramen.
• 7
  Boil fresh ramen noodles vigorously for 1.5 minutes in ten times the amount of water (instructions for proper cooking here). Rinse the cooked noodles with hot water.
• 8
  Place freshly cooked ramen noodles in a ramen bowl, pour over the dashi, and gradually garnish with other ingredients – asparagus, sugar snap peas, mushrooms, tofu, spring onion, egg, nori seaweed, and sesame seeds.