Soba noodles with miso butter and sunny side up egg (from milk street kitchen cooking show)

The other day I heard about the Chinese food place got inspected by a health inspector in South San Francisco sky dragon. So it was my family's one a week treat to buy Chinese food from that place on west Orange avenue but no more so, everything South city social media group reported on the dangers of eating at sky dragon because of rats not Good and very unsanitary. But I decided that week we are off to Japan I recently learned how to make a sunny side up egg simple cover the lid and let steam for 3 minutes or until cooked through check at  1 1/2 .minute mark and you'll have the best sunny side up egg in the world. I encourage cooks to step out of the comfort zone.
So I say on to words happy eating and get on cooking

Sobanoodles with miso butter and sunny side up egg 

1 pound medium asparagus, tough ends trimmed

5 tablespoons white miso

4 tablespoons salted butter, softened

1½ tablespoons finely grated fresh ginger

12 ounces soba noodles

3 scallions, minced, plus thinly sliced scallions to garnish

4 fried eggs

Shichimi togarashi rice seasoning, to serve (optional) or furikake seasoning to serve 

Lemon wedges, to serve

Bring a large pot of water to a boil. Meanwhile, snap or cut off the tender tips of the asparagus. Set aside. Slice the stalks on the bias into ½-inch pieces. Set aside separately. In a large bowl, combine the miso, butter and ginger, stirring and mashing.

Add the noodles to the boiling water. Cook for about 1 minute. Add the asparagus stalks and cook for another minute. Add the tips, then cook for 2 minutes.

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Drain the noodles and asparagus, reserving ½ cup cooking water. The noodles should be just tender. Add the noodles, asparagus and minced scallions to the miso butter. Add enough reserved cooking water to reach a creamy consistency, using tongs to toss until the butter melts and coats the noodles.

Divide the noodles between 4 serving bowls and top each with a fried egg. Sprinkle with sliced scallions and shichimi togarashi, if using. Serve with lemon wedges.