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Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce
- 3 tablespoons sugar
- 1/4 cup sake
- 3 tablespoons mirin
- 2 tablespoons rice vinegar
- 1/3 cup white miso
- 1 tablespoon finely grated ginger
- 1/4 cup vegetable oil
- 10 ounces dried soba noodles
- 36 medium asparagus spears, coarse woody ends snapped or cut off
- 18 sea scallops
- Kosher salt and freshly ground black pepper
- 12 walnut halves, lightly toasted and coarsely chopped
Directions:View on Epicurious
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