No matter what the cuisine, noodle soups are always comforting. Inspired by a dish I always get at a little Thai restaurant around the corner from my office, this is great served as a soup or reduce the broth by half and serve as a pasta dish. Try adding some grilled chicken, pork or tofu for a more robust meal.
Asparagus and Shiitake Mushroom Noodle Bowl
1 pound udon or soba noodles
1 32-ounce container low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/2 pound shiitake or button mushrooms, sliced
1 tablespoon vegetable oil
1 pound thin asparagus, halved and cut into 1-inch pieces
4 teaspoons toasted sesame oil (optional)
1 tablespoon toasted sesame seeds (optional)
Cook pasta according to package instructions. Reserve, keeping warm.
Bring chicken broth and soy sauce to a simmer in a large saucepan.
Meanwhile, in a large skillet over medium-high heat, sauté sliced mushrooms in oil until browned, about 5 minutes. Add asparagus and broth mixture; cook 2 minutes or until asparagus is tender.
Divide pasta between serving bowls; ladle 1 cup broth into bowl and top with asparagus and mushrooms. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.
1 pound udon or soba noodles
1 32-ounce container low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/2 pound shiitake or button mushrooms, sliced
1 tablespoon vegetable oil
1 pound thin asparagus, halved and cut into 1-inch pieces
4 teaspoons toasted sesame oil (optional)
1 tablespoon toasted sesame seeds (optional)
Cook pasta according to package instructions. Reserve, keeping warm.
Bring chicken broth and soy sauce to a simmer in a large saucepan.
Meanwhile, in a large skillet over medium-high heat, sauté sliced mushrooms in oil until browned, about 5 minutes. Add asparagus and broth mixture; cook 2 minutes or until asparagus is tender.
Divide pasta between serving bowls; ladle 1 cup broth into bowl and top with asparagus and mushrooms. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.
Serves 4
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