Like most of you I'm guessing, I go through serious lunch phases. This winter brought about a relentless breakfast burrito spree followed by a big run of avocado toasts topped with an egg. Lately though — now that spring is slowly showing its face — it has been all about soba noodles. In my humble opinion, there's no better way to usher in warmer weather lunches.

Miso-Roasted Asparagus Soba Noodle Salad

Would be good with some miso-glazed salmon, too. Recipe: Miso-Roasted Asparagus Soba Noodle Salad Healthy Lunch Recipes from The Kitchn

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Recipe: Miso-Roasted Asparagus Soba Noodle Salad

Ingredients
Vegan, Gluten free
∙ Serves 6
Produce
  • 1 lb Asparagus
  • 2 cloves Garlic
  • 2 tsp Ginger, fresh
  • 3 Green onions
  • 1/2 lb Shiitake mushrooms, fresh
Condiments
  • 2 tbsp Red miso
  • 2 tbsp Soy sauce, low-sodium
Baking & Spices
  • 3 tbsp Black sesame seeds
  • 1 tbsp Brown sugar
Oils & Vinegars
  • 6 tbsp Olive oil, extra-virgin
  • 1 tbsp Sesame oil
Nuts & Seeds
  • 1/4 cup Sunflower seeds, raw
Liquids
  • 1 tbsp Water, hot
Recipe: Miso-Roasted Asparagus Soba Noodle Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

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