1 pkg (about 12 ounces) soba
1 lb asparagus
1/2 c chicken broth
1/4 c shoyu
3 tbsp sugar
1/2 tsp Hondashi
2 tbsp sesame seeds
2 tbsp sesame oil
2 tbsp rice vinegar
In a jar with a tight fitting lid, combine chicken broth, shoyu, sugar, Hondashi, sesame seeds, sesame oil, and rice vinegar. Shake to dissolve sugar. Chill. Bring a saucepan of water to a boil. Cook asparagus for 2 minutes. Remove and plunge into ice water immediately. Drain well. Slice into 3/4" pieces. Cook soba according to package directions (most packages suggest boiling for 6-7 minutes). Drain and rinse under cold water. Drain soba well and place in serving dish. Add asparagus. Shake dressing and pour over soba and asparagus. Toss gently before eating.