Soba Noodle Soup with Wok Tossed Beef and Asparagus

Place steak in the freezer for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add soba and cook according to package directions. Drain and rinse with cold water. Set aside. Prepare dashi broth according to package directions (mine uses 4 cups of water for each packet of dashi). Stir in half the soy sauce and 1 tsp sugar. Place a lid on the broth and keep at a simmer until ready to use.

In a small bowl mix remaining soy, 2 tsp. sugar, garlic, vinegar, and a few cracks of pepper. Remove steak from the freezer after allotted time. Using a sharp thin blade, cut steak into paper thin slices across the grain. Place meat in a medium bowl. Pour soy sauce mixture from the small bowl over the meat and toss to combine. Let marinate a few minutes until ready to cook.

Meanwhile clean mushrooms and thinly slice. Heat a large saute pan over a medium high heat. Add mushrooms with some salt and pepper. Saute until they begin to brown on one side. Trim the woody ends from the asparagus. Slice on a diagonal into 1 inch pieces. Add asparagus to the pan with the mushrooms. Saute for 2-3 minutes then add sliced sirloin with 1/4 cup of the marinade. Cook the veggies and meat tossing frequently for about 3-4 minutes until meat is cooked and asparagus is tender. Adjust seasoning if necessary with salt and pepper. Thinly slice green onions.

To assemble bowls, divide soba between large soup bowls. Top with a portion of the meat and vegetables. Ladle dashi broth over the meat and veggies. Garnish with the sliced green onions.