Soba Noodles with Asparagus & Mushrooms

Name: Soba Noodles with Asparagus & Mushrooms
Cuisine: Japanese
Ingredients: Dried wakame or mixed sea vegetables, 2 tablespoons; Dried wakame or mixed sea vegetables, 2 tablespoons; Soy sauce, 2 tablespoons; Rice vinegar, 2 tablespoons; Organic sugar, 1 tablespoon; Toasted sesame oil, 2 teaspoons; Soba noodles, ½ lb (225 g); Canola oil, 2 tablespoons; Fresh ginger, 2 teaspoons peeled and finely grated; Garlic, 2 teaspoons finely chopped; Asparagus, ¾ lb (340 g), tough ends snapped off and spears cut into 2-inch (5-cm) pieces; Shiitake mushrooms, 3 oz (90 g), stems discarded and caps sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

This Japanese-inspired noodle dish highlights asparagus at its peak in early spring. Wakame, a sustainable, mineral-rich sea vegetable, adds a briny counterpoint to the slippery noodles and crisp asparagus spears. Shiitake mushrooms are famous for their umami-rich, meaty qualities, as well as potent levels of healthful chemicals.

Ingredients

Dried wakame or mixed sea vegetables, 2 tablespoons
Soy sauce, 2 tablespoons
Rice v

Asia
Japan
Main course
Spring
Vegan

Method

In a small bowl, combine the wakame and 1 cup (8 fl oz/250 ml) water. Set aside to reconstitute for 15 minutes. Drain the wakame, squeeze out the excess water, and set aside.
In another small bowl, whisk together the soy sauce, vinegar, sugar, and sesame oil until the sugar dissolves; set aside.
Bring a pot of water to a boil. Add the soba noodles and