Spring Asparagus Ramen with Miso & Tofu

Soak the dried shiitake mushrooms and a piece of nori seaweed in 1.2 liters of water. Ideally, let them steep overnight in the refrigerator. Alternatively, soak for about 3 hours in hot (not boiling) water.

Season the broth with miso paste and soy sauce and gently warm it.

Remove the soaked shiitake mushrooms from the broth, cut them into strips, and simmer in a little broth for another 30 minutes until tender. Use as a topping later.