Walnut Miso Soba Noodles with Asparagus

I am kind of digging the white background in these photos. On with the recipe, though.

Munching through more asparagus, this is a fairly simple combination of asparagus, soba noodles and a walnut-miso dressing. The dressing reminded me of this Asparagus and Carrot Salad with a Walnut-Miso Dressing so I think carrots would work equally as well here. I like how the water from the noodles was used efficiently to also cook the vegetables. Score!

The dressing is pretty luscious. Use as much as you like.

I am sharing this with Meat Free Mondays, Bookmarked Recipes and Pasta Please.

Walnut Miso Soba Noodles with Asparagus
Adapted from 101 Cookbooks

12 oz soba noodles
1 large bunch asparagus (thin stalks), trimmed and cut into 1″ pieces
+carrots would be good, too (just add at the same time as the asparagus)

1/2 cup walnuts, toasted + more for garnish
1/4 cup extra virgin olive oil
1 clove garlic, minced or pressed
2 tbsp white miso
2 tbsp white wine vinegar
1 tsp agave or sweetener of choice
1/4 cup water (or reserve some cooking water), or more

1. Bring a small pot of water to a boil. Make your dressing in the meantime by using a food processor to blend the walnuts, oil, garlic, miso, vinegar and agave. Add warm water, a bit at a time, until the dressing is the consistency of a heavy cream.

2. When boiling, add noodles. Cook as per directions. I usually don’t cook soba noodles more than 4 minutes. Right before you remove the pasta, add the asparagus and cook for 10 seconds to get the edge off the asparagus. When ready, drain and reserve some of the cooking liquid.

3. Toss the noodles with a portion of the sauce, adding more to taste. Top with additional chopped walnuts. This is also good with baked tofu.

Serves 4.