Soba Noodle Bowl with Asparagus, Shiitakes, Egg and Kimchi

Mains, Recipes

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.

 

 

 

 

 

 

Summary
recipe image
Recipe Name
Soba Noodle Bowl with Asparagus, Shiitakes, Egg and Kimchi
Published On
Preparation Time
Cook Time
Total Time

2 comments about “Soba Noodle Bowl with Asparagus, Shiitakes, Egg and Kimchi

  1. Soba Noodle Bowl with Asparagus, Shiitakes, Egg and Kimchi – Recipes

  2. Ana Puga Santos

    Do you use all of the dressing for the noodles? It seems like a lot of dressing!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *