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: http://www.healthline.com/health-recipes/asparagus-and-shiitake-mushroom-noodle-bowl —Healthline
Ingredients
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1 pound
udon or soba noodles
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1
32 oz. container low-sodium chicken broth
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3 tablespoons
reduced-sodium soy sauce
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1/2 pound
shiitake or button mushrooms, sliced
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1 tablespoon
vegetable oil
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1 pound
thin asparagus, halved and cut into 1-inch pieces
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1 tablespoon
toasted sesame oil (optional)
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1 tablespoon
toasted sesame seeds (optional)
Directions
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Cook pasta according to package instructions. Set aside, keeping warm.
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Bring chicken broth and soy sauce to a simmer in a large saucepan.
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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.
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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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