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
What You'll Need
udon or soba noodles
32 oz. container low-sodium chicken broth
reduced-sodium soy sauce
shiitake or button mushrooms, sliced
thin asparagus, halved and cut into 1-inch pieces
toasted sesame oil (optional)
toasted sesame seeds (optional)
Cook pasta according to package instructions. Set aside, 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.