Ramen

Bring medium saucepan of salted water to a boil. In separate medium saucepan, combine miso paste, broth concentrate, ½ tsp black pepper, and 3 cups water. Whisk to dissolve miso. Bring to a boil, reduce heat to low, and simmer until step 4. (4-serving meal: 1 tsp black pepper, 6 cups water) (TIPS: Feel free to use up to 1½ tsp black pepper if you prefer more spice. For the 4-serving meal, use large pots.)

Combine asparagus, roasted red peppers, red piquanté peppers, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss. (4-serving meal: 2 tbsp olive oil)

Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain and rinse under cool water to stop cooking process.

Add spinach to simmering broth and cook until wilted, 2 to 3 minutes. Divide ramen and cacio e pepe broth between bowls. Top with asparagus topping. Sprinkle with parmesan. Dig in!