Soba Noodle Bowl with Asparagus, Shiitakes, Egg and Kimchi

During asparagus season this is one of our favorite one-bowl meatless meals, a Korean-inspired mashup of crisp-tender vegetables, sesame-scented soba noodles and salty-sour kimchi. If you prefer a wheat-free version, use thick or thin rice noodles in place of the soba.

 

Soba Noodle Bowl with Asparagus, Shiitakes, Egg and Kimchi

 

Ingredients

 

 

For the soba noodles:

• 1 1/2 cups (15 oz./470 g) tahini
• 3 Tbs. fresh lime juice
• 2 Tbs. soy sauce
• 2 Tbs. honey
• 2 Tbs. toasted sesame oil
• 2 garlic cloves, minced
• Kosher salt and freshly ground pepper
• 10 oz. (310 g) dried soba noodles

For the vegetables:

• 6 Tbs. (3 fl. oz./90 ml) sesame oil
• 1 bunch (about 1 lb./500 g) asparagus, trimmed and cut into 3-inch (7.5-cm) pieces
• 2 Tbs. soy sauce
• 2 heads bok choy, leaves separated, cut into 3-inch (7.5-cm) pieces
• 1 1/2 lb. (750 g) shiitake mushrooms, brushed clean, stemmed and sliced
• Kosher salt

For serving:

• 4 hard- or soft-cooked eggs
• 1 cup (4 oz./125 g) kimchi
• 1/2 cup (1 1/2 oz./45 g) sliced green onions
• 3 Tbs. sesame seeds

Directions

 

1. To make the soba noodles, in a bowl, whisk together the tahini, lime juice, soy sauce, honey, oil, garlic and 3 Tbs. water. Season with salt and pepper. Set aside. Cook the soba noodles according to the package instructions. Drain, transfer to a large bowl and set aside.

 

2. To make the vegetables, in a large fry pan over medium-high heat, warm 2 Tbs. of the oil. Add the asparagus and cook, stirring occasionally, until browned, about 7 minutes. Add 1 Tbs. of the soy sauce and cook for 1 minute longer. Transfer to a plate and cover loosely with aluminum foil.

 

3. In the same pan over medium-high heat, warm another 2 Tbs. of the oil. Add the bok choy and cook, stirring occasionally, until browned, about 5 minutes. Add the remaining 1 Tbs. soy sauce and cook for 1 minute longer. Transfer to a plate and cover loosely with foil.

 

4. In the same pan over medium-high heat, warm the remaining 2 Tbs. oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 6 to 8 minutes. Season with salt. Set aside.

 

5. Peel and halve the eggs lengthwise.

 

6. Add the tahini dressing to the noodles, thinning the dressing with 1 to 2 Tbs. of water if needed. Toss the noodles to coat, and divide among 4 bowls. Top with the vegetables, eggs, and kimchi. Garnish with the green onions and sesame seeds and serve immediately. Serves 4.

 

 

 

 

Find more fresh and satisfying recipes for meals that pack a lot of punch in a single bowl in our One Bowl Meals, by Brigit Binns.