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*Gluten Free buckwheat noodles are hard to find. Check labels carefully.
3 tablespoons black sesame seeds (I used regular)
8- or 9-ounce package soba noodles (buckwheat* noodles)
2 tablespoons red miso (I used white gluten free 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
1/2 pound fresh shiitake mushrooms, stemmed and thinly sliced (dried worked fine with proper trimming)
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 1/3 cup)
Kosher salt, to season
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