Miso-Roasted Asparagus Soba Noodle Salad

thekitchn.com

Tessniko

¼ cup raw sunflower seeds

3 tablespoons black sesame seeds

1 (8- or 9-ounce) package soba noodles (buckwheat noodles)

2 tablespoons red miso

1 tablespoon hot water

1 tablespoon sesame oil

6 tablespoons extra-virgin olive oil, divided

2 tablespoons low-sodium soy sauce

1 tablespoon brown sugar

2 teaspoons minced fresh ginger

½ pound fresh shiitake mushrooms, stemmed and thinly sliced

1 pound asparagus, tough ends trimmed away

2 cloves garlic, peeled and chopped

3 green onions, thinly sliced, white and light green parts only (about ⅓ cup)

Kosher salt, to season

Directions at thekitchn.com

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