Best Miso Soba W Asparagus Recipes

Puree of Asparagus with Soba Noodles image

Yield 6 servings

Number Of Ingredients 12

2 pounds asparagus
1 tablespoon dark sesame oil
1 large onion, chopped
One 32-ounce carton low-sodium vegetable broth
2 large celery stalks, diced
2 medium potatoes, scrubbed and diced
2 teaspoons salt-free seasoning (see page 4 for brands)
2 tablespoons reduced-sodium soy sauce, or more to taste
4 ounces soba, any variety
Freshly ground pepper to taste
1/2 cup slivered or sliced almonds, toasted, for garnish
Sliced scallions or minced chives for garnish

Steps:

Trim the woody ends from the asparagus, peel the bottom halves with a vegetable peeler, and cut into 1-inch lengths. Reserve and set aside the tips.
Heat the oil in a large soup pot. Add the onion and sauté over medium heat until golden. Add the broth, celery, potatoes, seasoning, and soy sauce. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the asparagus pieces (except for the reserved tips) and simmer for another 15 minutes, or until the vegetables are tender. Remove from the heat.
With a slotted spoon, transfer the solid ingredients to a food processor. Puree in batches until smooth and stir back into the liquid in the soup pot. Or insert an immersion blender into the soup pot and puree until smooth. Let the soup stand off the heat while doing the finishing steps.
Break the buckwheat noodles into 1- to- 2-inch lengths. In a separate saucepan, cook them in rapidly simmering water until al dente. Drain and rinse them briefly under cool water, then stir into the soup.
In the same saucepan, steam the reserved asparagus tips until bright green and tender-crisp, then stir into the soup.
Adjust the consistency of the soup with enough water to give it a slightly thick consistency. Season with freshly ground pepper and additional soy sauce, if needed. Serve at once, garnishing each serving with the almonds and scallions.
Per serving:
Calories: 226
Total fat: 7g
Protein: 10g
Fiber: 6g
Carbohydrate: 37g
Cholesterol: 0mg
Sodium: 586mg

Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce image

Provided by Corinne Trang

Yield Serves 6

Number Of Ingredients 12

3 tablespoons sugar
1/4 cup sake
3 tablespoons mirin
2 tablespoons rice vinegar
1/3 cup white miso
1 tablespoon finely grated ginger
1/4 cup vegetable oil
10 ounces dried soba noodles
36 medium asparagus spears, coarse woody ends snapped or cut off
18 sea scallops
Kosher salt and freshly ground black pepper
12 walnut halves, lightly toasted and coarsely chopped

Steps:

In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.
Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain, shock under cold running water, and drain again.
Heat a well-oiled grill pan over medium heat. Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste. Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around. Divide and top each noodle serving with asparagus. Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side. Divide the scallops among the servings of noodles, and spoon some miso glaze over each. Serve garnished with toasted walnuts.