Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

Course Side Dishes Prep Time 45m Total Time 45m

Ingredients in this Recipe

1 bunch thick asparagus, tough ends removed and lightly peeled
1 piece kombu seaweed (6 to 8 inches long)
1 tablespoon vegetable oil
12 ounces soft tofu, cut into 1⁄2 inch cubes
1⁄2 inch piece fresh ginger, peeled
2 cups dried shiitake mushrooms
2 scallions, white and light green parts only, thinly sliced on the diagonal
3 tablespoons shoyu (Japanese soy sauce; see headnote), plus additional as needed
4 garlic cloves, coarsely chopped
4 large eggs
4 medium leeks, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned
8 cups water
9 ounces soba noodles
Kosher salt
Toasted sesame oil

See Full Recipe at Serious Eats