Make Ahead

Asparagus and Shiitake Mushroom Noodle Bowl

February 17, 2015
Photo by www.healthline.com
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

  • Serves 6
Ingredients
  • 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)
In This Recipe
Directions
  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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