Make Ahead

Asparagus and Shiitake Mushroom Noodle Bowl

February 17, 2015
2 Ratings
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  • Serves 6
Author Notes

No matter the cuisine, noodle soups are always comforting. This dish is great served as a soup but you can also reduce the broth by half and serve as a pasta dish. Try adding some grilled chicken, pork, or tofu for a more robust meal. This recipe was written by the Healthline Editorial Team: —Healthline

What You'll Need
  • 1 pound udon or soba noodles
  • 1 32 oz. container low-sodium chicken broth
  • 3 tablespoons 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
  • 1 tablespoon toasted sesame oil (optional)
  • 1 tablespoon toasted sesame seeds (optional)
  1. Cook pasta according to package instructions. Set aside, keeping warm.
  2. Bring chicken broth and soy sauce to a simmer in a large saucepan.
  3. 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.
  4. 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.

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