1/4 cup raw sunflower seeds
3 tablespoons black sesame seeds
8- or 9-ounce package soba noodles (buckwheat noodles)
2 tablespoons red miso
1 tablespoon hot water
1 tablespoon sesame oil
6 tablespoons extra-virgin olive oil, divided
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced fresh ginger
1/2 pound fresh shiitake mushrooms, stemmed and thinly sliced
1 pound asparagus, tough ends trimmed away
2 cloves garlic, peeled and chopped
3 green onions, thinly sliced, white and light green parts only (about 1/3 cup)
Kosher salt, to season
Preheat the oven to 375°F.
Toast sunflower seeds in a large, dry skillet over medium heat until fragrant and slightly golden, about 5 minutes. Add sesame seeds and toast for an additional 1 to 2 minutes.
Bring a pot of water to boil and cook the soba noodles just until al dente, about 5 minutes. Drain in a colander and run cold water through the noodles to stop the cooking.
In a small bowl, whisk together the miso, water, sesame oil, 3 tablespoons olive oil, soy sauce, brown sugar and ginger.
Heat remaining 3 tablespoons olive oil in skillet over medium-high heat until it shimmers, then sauté the garlic and shiitakes until the mushrooms are just tender and starting to turn light brown, 5 to 6 minutes. Stir frequently to avoid sticking or burning.
Place the asparagus on a baking sheet and toss with 3 tablespoons of the miso mixture to coat. Roast for 8 to 12 minutes (depending on size of asparagus), or until stalks are soft enough to pierce with a fork.
When finished roasting, remove from oven and set aside to cool. Slice into 1-inch pieces. Toss the asparagus and remaining miso sauce into the cooled soba noodles. Fold in the green onions and cooked mushrooms. Season with salt, and top with toasted seeds. Serve room temperature. Cover and refrigerate leftovers for up to three days.
Recipe Notes
- There are different varieties of miso at the store. I use red miso here for this recipe, but if you have the light or golden miso that will work just fine, too. Check out Emma's post on different kinds of miso available and which will suit you best.