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Seasoning Packet Hacks
Delicious and filling, this spring veggie ramen will make other soups green with envy.
Top Ramen Chicken
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.