Spring Asparagus Ramen with Tofu and Egg

Place the dried shiitake mushrooms and nori sheets in 1.2 liters of water. Ideally, let them steep overnight in the refrigerator. Alternatively, soak them in hot (not boiling) water for about three hours.

Season the broth with miso paste and soy sauce. Remove the mushrooms and set aside for later.

Slice the soaked shiitake mushrooms and simmer them in the broth for at least 30 minutes. Dice the tofu. Slice the spring onions into fine rings. Toast the sesame seeds in a dry pan until golden brown.