- 8– or 9-ounce package soba noodles (buckwheat noodles)
- 2 tablespoons yellow miso
- 1 tablespoon hot water
- 1 tablespoon toasted sesame oil
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons minced fresh ginger
- 1/2 pound fresh crimini mushrooms, sliced (or shitake, any mushrooms will do)
- 1 pound asparagus, tough ends trimmed away
- 2 cloves garlic, peeled and chopped
- 1 tablespoon sesame seeds
- Kosher salt, to season
- Bring a pot of water to boil and cook the soba noodles just until al dente, about 5 minutes. Drain in a colander and run cold water through the noodles to stop the cooking.
- In a small bowl, whisk together the miso, water, sesame oil, 3 tablespoons olive oil, soy sauce, honey and ginger.
- Chop the asaparagus (one ends have been trimmed) into bite size pieces. In a skillet over medium high heat, add the asparagus and 1/2 of the sauce mixture. Cook, stirring occasically so they don’t burn, until asparagus is fork tender. Remove from heat and put asparagus on a separate plate.
- In the same pan, heat remaining 3 tablespoons olive oil in skillet over medium-high heat until it shimmers, then sauté the garlic and mushrooms until the mushrooms are just tender and starting to turn light brown, 5 to 6 minutes. Stir frequently to avoid sticking or burning.
- Toss the asparagus and remaining miso sauce into the cooled soba noodles. Fold in cooked mushrooms. Season with salt, and top with sesame seeds. Serve room temperature. Cover and refrigerate leftovers for up to three days.