Soba Noodles with Miso Butter and Asparagus

By kathryns

1/2" thick asparagus; a sprinkle of shichimi togarashi over the finished dish; the Asian rice seasoning, made from sesame seeds and chili flakes. Don’t add salt to the soba cooking water.

Ingredients

• 1 pound medium asparagus, tough ends trimmed
• 5 tablespoons white miso
• 4 tablespoons salted butter, softened
• 1-1/2 tablespoons finely grated fresh ginger
• 12 ounces soba noodles
• 3 scallions, minced, plus thinly sliced scallions to garnish
• 4 fried eggs
• Shichimi togarashi rice seasoning, to serve (optional)
• Lemon wedges, to serve

Preparation

Step 1

Bring a large pot of water to a boil. Meanwhile, snap or cut off the tender tips of the asparagus. Set aside. Slice the stalks on the bias into ½-inch pieces. Set aside separately. In a large bowl, combine the miso, butter and ginger, stirring and mashing.

Add the noodles to the boiling water. Cook for about 1 minute. Add the asparagus stalks and cook for another minute. Add the tips, then cook for 2 minutes.

Drain the noodles and asparagus, reserving ½ cup cooking water. The noodles should be just tender. Add the noodles, asparagus and minced scallions to the miso butter. Add enough reserved cooking water to reach a creamy consistency, using tongs to toss until the butter melts and coats the noodles.

Divide the noodles between 4 serving bowls and top each with a fried egg. Sprinkle with sliced scallions and shichimi togarashi, if using. Serve with lemon wedges.