Spring Asparagus Ramen

Add dried shiitake mushrooms and seaweed to 1.2 liters of water. Ideally, let it steep in the refrigerator overnight. Alternatively, it can be steeped for about three hours in hot (not boiling) water.

Season with miso paste and soy sauce.

Set aside the shiitake mushrooms and use them to garnish the ramen – boil them and slice them. (The mushrooms must be cooked for at least another 30 minutes in the same broth.)