After making ramen for the new Season Ramen Bowls, we started to think of all the other things they'd be perfect for. This refreshing consommé is the first thing we came up with. Perfect for a sunny day, this is a wonderful way to capitalise on in-season cherry tomatoes - the marinade gives them a real zip. Makes a great starter or lunch with a chunk of sourdough

Tomato Consommé
800g Large Vine Tomatoes, quartered
80g Fresh Strawberries, halved
10g Aged Sherry Vinegar
20g Fresh Basil
50ml White Wine
1 Onion, quartered
1 Clove Garlic (Optional)
2 Tbs Salt

Marinated Cherry Tomatoes
100g Mixed Baby Cherry Tomatoes
40ml Rice Vinegar / Apple Cider Vinegar
20g Sugar
30ml White Wine
3 Tbs boiled water

Asparagus Salsa
125g Asparagus
10g Dill
20g Extra Virgin Olive Oil
1 Lime

Poached Eggs
4 Eggs

To Serve
80g Crème Fraîche
5g Dill

Method
1. Prepare Tomato Consommé
Remove the branches from the vine tomatoes and cut the tomatoes into quarters.

In a blender or food processor, combine the quartered tomatoes, tomato branches, strawberries, onion, garlic, white wine, sherry vinegar, basil leaves, and salt. Blend until smooth.

Pour the mixture through a muslin cloth and mesh strainer placed over a tall bowl or jug. Let it drip in the fridge overnight.

2. Marinate Cherry Tomatoes
Make a small cross on each cherry tomato with a paring knife.

Blanch the tomatoes in boiling water for 15 seconds, then transfer them to an ice bath to cool. Peel off the skins.

Marinate the blanched tomatoes overnight in a mixture of rice vinegar, sugar, and white wine.

3. Prepare Asparagus Salsa
Trim the ends of the asparagus and peel any tough skins if needed.

Blanch the asparagus in boiling salted water for 2 minutes until bright green, then transfer to an ice bath to stop cooking. Drain and cut diagonally.

In a mixing bowl, combine lime juice, lime zest, extra virgin olive oil, finely chopped dill, salt, and pepper to make the dressing. Pour over the asparagus and toss to coat.

4. Poach the Eggs
Coat the egg poachers with oil to prevent sticking, crack an egg into the centre of each poacher.

Bring water to a boil in a frying pan, carefully place the egg poachers in the boiling water. Cover the pan and cook for 4-6 minutes until they reach desired doneness.

Remove the poached eggs from the poachers with a spatula and transfer them to an ice bath.

5. To Assemble the Dish
Cut marinated cherry tomatoes in half.

Place cherry tomatoes followed by asparagus salsa in the centre of the ramen bowl.
Add crème fraîche on top of the salsa.

Carefully place the poached egg on top, and slowly pour the chilled tomato consommé around the sides of the bowl.

Garnish with fresh dill. Enjoy!