by Melissa Beazer, Sponsored by From the Farmer
Ingredients 2 tablespoons sesame oil, plus more for sauteing 2 tablespoons mirin 1 tablespoon white miso paste ⅓ package soba noodles ½ bunch asparagus, trimmed of woody ends and sliced lengthwise to resemble a flat noodle 3 cups baby bella mushrooms (approx. 6 large mushrooms), stems removed and thinly sliced 1 bulb (¼ cup) spring onion, finely chopped ½ cup spring garlic greens, finely chopped 1 tablespoon toasted sesame seeds 1 lemon, zested (optional) Sea salt, to taste
- Whisk sesame oil, mirin, and miso in a bowl. Set aside.
- Cook soba noodles according to package instructions, slightly al dente. Do not overcook. Drain and set aside.
- Sauté mushrooms in batches over medium heat, removing mushrooms from pan when cooked. Add a small pinch of sea salt to each batch of mushrooms. Once all mushrooms are cooked and set aside, use same pan over medium heat to sauté spring onion for 1 minute, then add asparagus and cook for 1-2 more minutes, then add garlic greens and cook for 30 seconds. Season lightly with sea salt to taste. Remove veggies from pan.
- Set pan to medium high heat and add miso mixture. Reduce by half. Add all the cooked veggies and the soba noodles to pan and toss with dressing. Top with sesame seeds and lemon zest. Serve warm or at room temp.
Make this recipe gluten-free by omitting the soba noodles and doubling the asparagus. Add your favorite protein to this dish and use the miso dressing as a marinade.
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