Serves 4

SCALLIONS

¼ cup canola oil

½ bunch scallions, cut into 2-inch lengths, then into matchsticks

Salt, to taste

1. In a skillet, heat the oil. Add the scallions and cook, stirring often, for 8 minutes, or until reddish-brown.

2. With a slotted spoon, transfer them to a paper towel-lined plate. Sprinkle with salt. Strain the oil through cheesecloth and reserve for another use.

RAMEN

½ pound fresh asparagus, tough ends snapped off and reserved

4 dried shiitake mushrooms

2 cloves garlic, smashed

9 cups water

4 squares (2 inches each) kombu

2 tablespoons light-colored miso paste

1 teaspoon salt

4 ounces sugar snap peas, fibrous strings removed

8 ounces dried or 12 ounces fresh ramen noodles

2 squares (2 inches each) toasted nori

4 eggs, cooked in boiling water for 7 minutes and peeled

Grated rind of ¼ lemon

2 teaspoons freshly grated ginger, or more to taste

Toasted sesame oil (for sprinkling)

1. In a soup pot, combine the asparagus stems, shiitakes, garlic, and water. Bring to a boil, lower the heat, and simmer for 20 minutes.

2. Add the kombu, remove from the heat, and set aside for 30 minutes. Strain and discard the solids. Return the broth to the pot.

3. In a blender, combine a ladleful of the broth with the miso. Puree until smooth and transfer to the pot with the salt. Bring to a simmer and taste for seasoning. Add more salt, if you like. Keep the broth over low heat.

4. With a vegetable peeler, shave the asparagus spears into ribbons. Bring a saucepan of salted water to a boil. Have on hand a bowl of ice water. Add the snap peas to the boiling water and cook for 90 seconds. With a slotted spoon, transfer the vegetables to the ice water.

5. Add the noodles to the boiling water and cook the dried ramen for 4 to 7 minutes or the fresh for 60 to 90 seconds, or until tender. Lift out the noodles, reserving the cooking water, and transfer to a colander. Rinse under cold water. Quickly dunk noodles into boiling water to reheat and drain again. Divide among 4 bowls.

6. Over a gas flame or under the broiler, heat the nori squares until the corners curl (watch the nori under the broiler).

7. Halve the eggs. Arrange the asparagus, snap peas, and eggs on the noodles. Add lemon rind and ginger, then cover with the broth. Garnish with scallions, a few drops of sesame oil, and nori. Adapted from “Bowl’’

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.