Ramen with Asparagus, Shiitake, and Edamame

Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template. When asparagus aren’t in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness. Open a Riesling or Gewurztraminer. From Wine Country Table by Janet Fletcher (Rizzoli).

  • 3-1/2 cups rich chicken or vegetable broth

  • ½ cup dried bonito flakes

  • 1 large egg

  • ½ pound fresh ramen noodles

  • 2 teaspoons sesame oil

  • 4 fresh shiitake mushrooms, about 1-1/2 oz, stems removed, sliced

  • Kosher or sea salt

  • ½ cup shelled edamame, fresh or frozen

  • 2/3 cup asparagus tips sliced ¼ inch thick on the diagonal

  • ¼ cup white miso

  • ¼ cup minced green onion, white and pale green part only

  • Shichimi togarashi (Japanese seven-spice blend)

Bring the broth to a simmer in a small saucepan. Remove from the heat and add the bonito flakes, sprinkling them on the surface. Let them steep for 3 to 4 minutes, then strain through cheesecloth and return the strained broth to the saucepan.

Put enough water in a small saucepan to generously cover the egg but do not add the egg yet. Bring the water to a boil over high heat, then reduce the heat to a simmer so you can add the egg without jostling it. With a large spoon, lower the egg into the simmering water so it does not crack. Adjust the heat so the egg cooks at a gentle simmer. Prepare a bowl of ice water. Cook the egg for 6 minutes exactly. Transfer the egg to the ice water with a slotted spoon. When cool, lift it out of the water and peel.

Bring a large pot of unsalted water to a boil over high heat. Add the ramen noodles and stir well to keep the noodles from clumping. Cook, stirring often, until the noodles are al dente. (Timing will depend on freshness.) With tongs, lift them out of the pot and into a sieve or colander. Rinse with cool water and drain well. Transfer to a bowl and toss with 1 teaspoon sesame oil to prevent clumping.

Fill 2 large soup bowls with hot water from the ramen pot to warm them.

Heat the remaining 1 teaspoon sesame oil in a small nonstick skillet over medium-high heat. Add the sliced mushrooms and sauté until lightly softened, 1 to 2 minutes. Season with salt and set aside.

Return the stock to medium heat and bring to a simmer. Add the edamame and simmer gently until they are almost tender, 3 to 5 minutes. (You can add frozen edamame without thawing.) Add the asparagus tips and cook for 1 minute.

Put the miso in a small bowl and whisk in enough of the hot stock to make a smooth and pourable mixture. Stir the thinned miso into the stock. Taste for salt.

Drain the hot water from the soup bowls. Divide the noodles and shiitake among the 2 bowls. Top with steaming-hot broth, dividing it evenly. Halve the boiled egg and nestle one half in each bowl. Garnish generously with green onions and shichimi. Serve immediately.
Serves 2