Best Puree Of Asparagus With Soba Noodles Recipes

Egg-Topped Soba Noodles with Asparagus and Prosciutto image

Provided by Marlena Spieler

Yield 8 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil, divided
5 garlic cloves, coarsely chopped
1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
8 large eggs
1 9.5-ounce package thin soba noodles
1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
1 cup freshly grated Parmesan cheese plus additional cheese shavings

Steps:

Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

Soba-Noodle Bowl with Tofu image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

12 ounces soba noodles
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
4 teaspoons chili sauce, such as sambal oelek
4 teaspoons light-brown sugar
1 1/2 teaspoons toasted sesame oil
Kosher salt
2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)
1 pound asparagus, trimmed
1 pound silken tofu, drained
Cilantro leaves and toasted sesame seeds, for serving

Steps:

Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

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