Spring Mushroom Ramen Noodle Bowl with Asparagus
You’ve never had a noodle bowl like this! Loaded with asparagus, dandelion greens and earthy-sweet mushrooms, this weeknight-ready ramen recipe is one for keeps.
- Pork Parmesan Broth
- 2 teaspoons anchovy sauce
- 1 (1 pound) package DeLallo Spaghetti
- 1 tablespoons DeLallo Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 pound porcini (or your favorite) mushrooms
- Bunch dandelion greens
- 1 pound asparagus, trimmed
- 2 watermelon radishes or 8 radishes, sliced
- 4 large eggs (optional)
- Black sesame seeds
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain.
- Heat oil and butter in a large skillet over medium heat. Cook mushrooms with salt and pepper, until they soften, about 4 minutes. Set aside.
- Meanwhile, bring another pot of salted water to a boil. Fill 2 large bowls with ice water. Add asparagus to boiling water and cook until blanched, about 2 minutes. Using a slotted spoon, transfer to one of the ice bath bowls. Using same boiling water, blanch the dandelion greens. Follow the same steps.
- Bring a third large pot of salted water to a boil and fill a large bowl with cold water. Add the eggs and cook for 5 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water for 2 minutes. Peel eggs and halve lengthwise.
- Divide noodles into bowls. Top each with mushrooms, greens, asparagus radishes and eggs. Add anchovy sauce to broth, ladle over noodles and top with sesame seeds.