Spring Ramen Bowl With Snap Peas and Asparagus

The frizzled green onion and lemon zest was a nice touch. I did add a little chicken fond to my broth. Used shiitakes in place of asparagus.

While delicious, this bowl tested my skill. Had to read a few times to believe it said to decimate the asparagus and use it uncooked. It worked--a refined form of zucchini "pasta." I enriched the water with homemade veg broth but didn't lay out the add-ins ahead, causing predictable chaos. Frizzled scallions were fabulous until they went went soggy in the broth and disappeared. What to do? Float them on the nori? Results were promising enough to try again, with better preparation.

Agreed with others that the broth is a bit light on flavor. Adding a bit more salt and incorporating some heat (I used a splash of soy sauce Sriracha at the very end) did the trick!

Broth was really weird and tasteless. And the dish was a lot off effort and steps with little pay off

Cooked it today, great mixture of tastes and textures, but what a lot of work and what a pile of washing! Don't waste it on anybody who thinks instant noodles are fine.

Made this (while quarantined) with broccoli rabe instead of asparagus & snap peas. Delicious! Satisfying to make my own broth. Nice, springy flavors.

I steamed the eggs, adding the snap peas timed to be done at the same time - saving a pot. Used instant ramen instead of making the broth from scratch (blasphemy, I know), and just chopped the scallions to sprinkle on top. Cheated? Sure. Delicious anyway? Absolutely.

Like other reviewers I found the broth bland. I added lots of lemon juice, ginger, sesame oil and soy sauce and that helped. I would leave the asparagus in chunks for more taste. This is not a great recipe for the single cook, because you'd have to do veggies separately each time you reheat the broth for a single serving, and that is pretty fussy.

Boring and bland and a lot of work. Not worth the time it took to prepare.

This was a test and so I used only 2+ cups of water and it was still bland. I even left the dried mushrooms and chopped garlic in. It needed onions in the broth and much more ginger (chopped and leave it in). I added lots of toasted sesame oil and even some shoyu. Re: ramen...Hold it w tongs and use kitchen shears to cut into pieces. Eggs would have been good, but I opted for tofu. Recipe has potential, but probably many other better ones.

You do not need an immersion blender. The hot broth melts the miso, and you can just stir it w a spoon. Never boil miso so it should go in right before you serve it. Not sure about the lemon zest for ramen as I am in the process of making it. You can also enjoy miso raw right out of the jar. My Japanese neighbor would serve it on small pieces of raw green pepper as a snack or appetizer. Nice alternative to the ubiquitous cheese and crackers. I sprinkle sesame seeds on top or gomaiso.

Broth was bland and insipid even despite adding extra miso. Presentation was pretty and everything else was good, but I’d use a different miso recipe next time.

Oh Lordy! It’s one of our first warm days and I’m sitting here wondering what to make to eat today, when this popped up. By remotest coincidence, I happened to buy asparagus, snap peas, and scallions yesterday. The rest of the stuff I usually keep in stock. By using the shiratake noodles instead of ramen, it perfectly suits my low carb lifestyle. Ramen would be great, but in a dish with this many textures and flavors, the difference is negligible. Shiratake is also really good in pho. Thanks!

Good lord. This looks good, but what an incredible amount of work - and dirty dishes! - just for a bowl of ramen!