Asparagus, Miso Butter and Egg over Soba Noodles

Soba noodles’ nutty, chewy texture pairs perfectly with the bright, vegetal flavors of asparagus and a rich, savory miso butter. This healthy bowl nourishes with every bite.

Ingredients

1 pound soba noodles 1 bunch asparagus, trimmed and chopped 2 tablespoons miso paste 4 tablespoons unsalted butter, softened 2 large eggs Red pepper flakes Sesame oil Soy sauce Chopped scallions for garnish

Instructions

Bring a pot of salted water to a boil. Cook the soba noodles according to package directions until al dente; drain, reserving some of the cooking water.

Meanwhile, bring another pot of salted water to a boil. Add the asparagus and blanch until crisp-tender, about 2 minutes; drain and rinse under cold water.

In a large bowl, whisk together the miso, butter, eggs and 2 tablespoons warm water until creamy. Slowly whisk in cooking water as needed to create a light and creamy sauce-like consistency.

Add the cooked noodles, asparagus, red pepper flakes, soy sauce and sesame oil to the miso butter and toss to coat evenly. Add more cooking water by tablespoonfuls to keep the noodles and vegetables slicking together as you toss.

Garnish individual bowls with scallions, chili oil and sesame seeds before serving. The yolk will gently coat each mouthful with a savory, buttery sauce.

Additional recipes

Sesame Noodles

Sesame noodles are another popular Asian-inspired dish. To make sesame noodles, cook 1 lb noodle (such as lo mein noodles or udon noodles), then toss with 3 tbsp sesame oil, 3 tbsp soy sauce, 3 tbsp rice vinegar or lime juice, 1 tsp sugar, 1/2 tsp chili garlic paste, 4 tsp chopped scallions, and 1/4 cup toasted sesame seeds.

Pan-Fried Dumplings

For pan-fried dumplings, make or buy round dumpling wrappers, then fill them with ground pork, chopped Chinese cabbage, grated ginger, and minced garlic. Brush the bottoms of dumplings with oil and cook them in batches in a hot pan until the bottoms are crispy golden brown, about 2 minutes. Flip and cook the other side until the filling is no longer pink, another minute. Serve with chili oil, soy sauce, cilantro, and sliced scallions.

Stir-Fried Beef and Broccoli

Stir-fried beef and broccoli is a classic Cantonese dish. Thinly slice strip steak, broccoli stalks and florets and other seasonings like garlic, ginger, and oyster sauce. Heat 2 tablespoons vegetable oil in a wok or skillet over high heat. Add the garlic, ginger, and meat; stir fry until fragrant, about 30 seconds. Add the broccoli; stir fry until crisp-tender, 3 minutes. Transfer to a platter and serve immediately with rice.

Pad Thai

Pad thai is Thailand’s most famous dish. Soak 1/2 lb flat rice noodles in warm water until soft, about 30 minutes. Drain and set aside. Meanwhile, heat 3 tablespoons tamarind paste, 3 tablespoons palm sugar, 3 tablespoons lime juice, 3 tablespoons fish sauce and 1/4 cup water in a saucepan until the sugar dissolves. Remove from heat and chill until serving. Cook 3 tablespoons vegetable oil and 3 minced garlic cloves in a skillet over medium heat. Add 2 eggs and cook, stirring frequently, until set.