Soba with Miso Butter and Asparagus
There is a new cooking show (oh yeah ..I know .. not another one!!) on Create TV. The weird bowtie guy on Cooks County bailed to this new show, “Milk Street”. I got a chance to watch and was kind of impressed with the diversity of the recipes. Like this one.
I liked the way this one sounded – I like the ingredients and wanted to try it.
1 pound medium asparagus, tough ends trimmed
5 tablespoons white miso
4 tablespoons salted butter, softened
1½ 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
- Prepare ingredients prior to starting.
- Divide Asparagus Tips and stems. Slice stems into 3/4 in diagonal pieces. Set aside.
- Slice scallions
- In a large bowl, combine miso, ginger and butter
- Bring unsalted water to a boil in a large pot
- Add Soba Noodles to boiling water and cook for 1 minute
- Add Asparagus stem pieces to water and cook for an additional 1 minute
- Add Asparagus tips to water and cook for an additional 2 minutes
- Drain noodle water (reserving 1/2 cup for sauce)
- Add noodle mixture to large bowl with the Miso Ginger Butter mixture.
- Mix Well and set aside covered
- Fry 4 eggs sunny side up
- Plate the noodles in bowls with an egg on top
Garnish with reserved scallions and Japanese rice seasoning (Shichimi togarashi ) and Lemon wedges.