Shoyu raamen / ramen with soy sauce flavored soup

One of the standard ramen noodle variations in Japan comes with soy sauce flavored broth. Here is a tasty example topped with asparagus and eringi saute for spring and early summer. A combination of homemade chicken stock with a soft ginger aroma and niboshi-kobu-shiitake dashi (dried young sardine, kelp & dried shiitake stock) provides a flavorful underlying tone.

Proportion of seasonings was figured out backwards, starting from total sodium figures and the salt level needed to ensure tasty results, and it did work like magic after several trials and adjustment. Once you get the right proportion of seasonings, this is pretty simple to make and satisfies your taste buds.

1/2 of recipe:
427 calories; 18.2 g protein; 5.9 g fat; 74.7 g carbohydrate; 8.4 g net carbs; 500 mg sodium (with koikuchi shoyu regular soy sauce & shoyukoji made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 5.3 g fiber; 450 mg potassium

Asupara to burokkoriirabu, mini tomato no okaka-ae / asparagus, broccoli raab and cherry tomatoes with bonito flakes

A quick side vegetable dish dressed with bonito flakes. Great next to your main dish or as a filler in a bento box.

22 calories (1/2 of recipe); 2.7 g protein; 0.1 g fat; 3.4 g carbohydrate; 2.0 g net carbs; 52 mg sodium (with 50% reduced-sodium soy sauce; approximately 100 mg with regular soy sauce); 2 mg cholesterol; 1.4 g fiber 

Asupara no kani-ankake / asparagus with thickened crab sauce

Another dish that appears at our table when asparagus season rolls around. The sweet note of juicy asparagus is a natural match with Dungeness crab. This quick, easy and delicious Chinese-style ankake (dish with thickened sauce) is a surefire hit.

79 calories (1/2 of recipe); 8.0 g protein; 2.5 g fat; 6.3 g carbohydrate; 4.6 g net carbs; 189 mg sodium; 20 mg cholesterol; 1.7 g fiber

Karifurawaa to asupara no kuzuni / cauliflower and asparagus in thickened broth

A gentle side dish for spring. Both vegetables are subtly sweet and cooked to be soft, yet the cauliflower crumbles in your mouth while the asparagus remains intact and juicy. Perhaps this dish is not so exciting, but it is well appreciated as a "bridge" between other dishes. One of my favorites.

1/2 of recipe:
53 calories; 3.5 g protein; 0.3 g fat; 9.2 g carbohydrate; 6.4 g net carbs; 146 mg sodium (with 50% reduced-sodium soy sauce; 242 mg with regular soy sauce); 0 mg cholesterol; 2.8 g fiber

Asari to asupara no pasuta / pasta with clams and asparagus

Pairing ingredients that are in season is always a great idea. Juicy sliced asparagus is added to pasta alle vongole for a superb marriage of flavors.

1/2 of recipe:
489 calories; 25.9 g protein; 9.1 g fat; 72.3 g carbohydrate; 67.9 g net crabs; 663 mg sodium; 24.0 mg cholesterol; 4.4 g fiber

Asupara no penne, gorugonzoora soosu / penne pasta with asparagus, gorgonzola sauce

A great pasta dish to finish up the tough lower part of asparagus spears. Have a nice crusty bread ready to finish up the sauce! Adapted from Pasta Vegetale by Hiroyuki Isaki.

With 80 g penne per serving:
569 calories (1/2 of recipe); 17.0 g protein; 25.2 g fat; 62.2 g carbohydrate; 58.5 g net carbs; 353 mg sodium; 77 mg cholesterol; 3.7 g fiber

Asupara to minitomato no kakitama misoshiru / egg flower miso soup with asparagus and cherry/grape tomatoes

A great combination of egg, asparagus and tomatoes that is perfect for everyday miso soup!

1/2 of recipe:
67 calories; 5.6 g protein; 3.2 g fat; 4.0 g carbohydrate; 2.9 g net carbs; 167 mg sodium (with reduced-sodium miso; 197 mg with regular miso); 107 mg cholesterol; 1.1 g fiber

Tomato to asupara, tamago no itamemono, XO-jan soosu gake / fried tomato, asparagus and egg with XO sauce

This is one of the asparagus dishes that comes to mind when I see the vegetable start to appear at grocery stores in spring. An easy Chinese-style dish that pleases both your eye and palate.

1/2 of recipe:
122 calories; 5.7 g protein; 8.2 g fat; 7.9 g carbohydrate; 6.2 g net carbs; 153 mg sodium; 107 mg cholesterol; 1.7 g fiber

Ebi to harusame no itamemono / stir-fried prawns and mung bean vermicelli

A tasty and filling stir fry for a hungry stomach. The flavor is light yet satisfying, making this a great companion for plain rice or drinks. The amount below is a bit too much for two, so there is plenty left over for a perfect bento item the next day.

1/3 of recipe:
193 calories; 11.1 g protein; 17.3 g fat; 18.7 g carbohydrate; 17.8 g net carbs; 280 mg sodium (with 50% reduced-sodium soy sauce; 331 mg with regular soy sauce); 131 mg cholesterol; 0.9 g fiber

Ebi no paeriya / paella with prawns

A party paella with botan-ebi spot shrimp at the height of their season! The broth is also made with spot shrimp, infusing the rice with the yummy flavor of shrimp at their best.

Asupara no yakibitashi / grilled asparagus marinated in light broth

The concentrated sweetness of asparagus is highlighted in this light, salty ohitashi marinade. A refreshing small dish for a spring table.

Sakana to takenoko no paeriya / paella with fish and bamboo shoot

Fish, bamboo shoot and asparagus are grilled for an extra toasty note -- a great springtime paella!

Asupara no shiraae / asparagus with tofu sesame dressing

Juicy asparagus dressed in slightly salty tofu dressing with ground sesame seeds. Another great little side dish that allows you to enjoy asparagus in season.

Asupara no aamondo-age / asparagus tempura with almond slices

Succulent, sweet asparagus and toasty, crunchy almond slices. A must-have spring tempura for me.

Yasai to kinoko no nabeyaki bibimba / vegetable and mushroom bibmpap in clay pot

Crispy rice in a sizzling hot clay pot topped with a combination of light namul and egg crepe. Clam-infused sauce gives a flavorful final touch.

Asupara no namuru / asparagus namul salad (plain)

A very simple variation of asparagus namul. This makes a good topping for bibimpap Korean mixed rice with gochujang-based sauce.

Asupara to daikon no misoshiru / miso soup with asparagus and daikon radish

Soft daikon radish cubes paired with crispy asparagus; a lovely contrast in texture.

Rutabaga, eringi, asupara no guriru, nanbanzu-an / roasted rutabagas, king oyster mushrooms and asparagus with spicy sweet and sour sauce

Rutabagas! Crisp and mildly sweet rutabagas along with eringi mushrooms and asparagus are roasted for a dense flavor, and are complimented by a slightly spicy sweet and sour sauce.

Broccoli and asparagus with oyster sauce

A super simple side dish. Oyster sauce is the only seasoning.