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One-pot soba supper
Milk Street Bowtie Soba with Miso Butter and Asparagus

Soba with Miso Butter and Asparagus

25 minutes

Soba with Miso Butter and Asparagus

Free

Most soba noodles cook in 4 minutes. For noodles that need a longer cooking time, adjust the timing for adding the asparagus. Assembling and preparing all of the ingredients before cooking the noodles was essential to properly timing the recipe. While the soba cooks, heat the skillet, then fry the eggs while tossing the noodles with the miso butter. Asparagus stalks that measured about ½ inch at the thick end were best. Pencil-thin asparagus overcooked and thicker, woody stalks required peeling. We liked a sprinkle of shichimi togarashi over the finished dish; the Asian rice seasoning, made from sesame seeds and chili flakes, lent crunch and heat.

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
Ingredients
  • 1

    pound medium asparagus, tough ends trimmed

  • 5
  • 4

    tablespoons salted butter, softened

  • tablespoons finely grated fresh ginger

  • 12

    ounces soba noodles

  • 3

    scallions, minced, plus thinly sliced scallions to garnish

  • 4
  • Shichimi togarashi rice seasoning, to serve (optional)

  • Lemon wedges, to serve

Soba Poster

Milk Street Basics

How to cook asparagus evenly

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Soba with Miso Butter and Asparagus

Get Ready to Cook

4

Servings

25 minutes

Tip

Don’t add salt to the soba cooking water. While we usually salt our pasta water, miso can be quite salty and sodium levels vary widely by brand. Skipping the salt gave us better control over seasoning.

Ingredients
  • 1

    pound medium asparagus, tough ends trimmed

  • 5
  • 4

    tablespoons salted butter, softened

  • tablespoons finely grated fresh ginger

  • 12

    ounces soba noodles

  • 3

    scallions, minced, plus thinly sliced scallions to garnish

  • 4
  • Shichimi togarashi rice seasoning, to serve (optional)

  • Lemon wedges, to serve

Soba Poster

Milk Street Basics

How to cook asparagus evenly

Step 1 of 3

Prepare the asparagus and combine the miso, butter, and ginger

1
​pound medium asparagus, tough ends trimmed
5
tablespoons white miso
4
tablespoons salted butter, softened
tablespoons finely grated fresh ginger

Bring a large pot of water to a boil. Meanwhile, snap or cut off the tender tips of the asparagus. Set aside. Slice the stalks on the bias into ½-inch pieces. Set aside separately. In a large bowl, combine the miso, butter and ginger, stirring and mashing.

Step 2 of 3

Cook the noodles and asparagus

12
ounces soba noodles
3
scallions, minced, plus thinly sliced scallions to garnish

Add the noodles to the boiling water. Cook for about 1 minute. Add the asparagus stalks and cook for another minute. Add the tips, then cook for 2 minutes.


Drain the noodles and asparagus, reserving ½ cup cooking water. The noodles should be just tender. Add the noodles, asparagus and minced scallions to the miso butter. Add enough reserved cooking water to reach a creamy consistency, using tongs to toss until the butter melts and coats the noodles.

Step 3 of 3

Plate and serve

4
fried eggs
Shichimi togarashi rice seasoning, to serve (optional)
Lemon wedges, to serve

Divide the noodles between 4 serving bowls and top each with a fried egg. Sprinkle with sliced scallions and shichimi togarashi, if using. Serve with lemon wedges.

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Done!

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Soba with Miso Butter and Asparagus

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