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


  1. Prepare ingredients prior to starting.
  2. Divide Asparagus Tips and stems. Slice stems into 3/4 in diagonal pieces. Set aside.
  3. Slice scallions
  4. In a large bowl, combine miso, ginger and butter
  5. Bring unsalted water to a boil in a large pot
  6. Add Soba Noodles to boiling water and cook for 1 minute
  7. Add Asparagus stem pieces to water and cook for an additional 1 minute
  8. Add Asparagus tips to water and cook for an additional 2 minutes
  9. Drain noodle water (reserving 1/2 cup for sauce)
  10. Add noodle mixture to large bowl with the Miso Ginger Butter mixture.
  11. Mix Well and set aside covered
  12. Fry 4 eggs sunny side up
  13. Plate the noodles in bowls with an egg on top
    Garnish with reserved scallions and Japanese rice seasoning (Shichimi togarashi ) and Lemon wedges.