1 result for "shichimi togarashi"
Braising asparagus low and slow in white miso dashi sounds like a lot of fuss for a vegetable that usually just gets roasted, but the payoff is real: the stalks go silky and sweet, and the braising liquid turns into a ready-made ramen broth you didn't have to simmer for six hours. That broth does double duty, pulling every grassy, umami-loaded note out of the asparagus and folding it back into the bowl. It's the ramen you want in April, when heavy tonkotsu feels wrong but you're not ready for cold noodles either.
