Miso soup with asparagus noodles

Total: 40 Min. | Active: 40 Min.

vegan, lactose-free

Nutritional value / people: 524 kcal
, Fat: 32 g
, Carbohydrate: 26 g
, Protein: 24 g

Ingredients

2 people

Hint:

The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Soup

0.5tbsp coconut oil

2 garlic cloves, finely chopped

2cm ginger, finely chopped

150g shiitake mushrooms, sliced

1litre water

2tbsp miso paste

Asparagus

500g green asparagus

1tsp soy sauce

1tsp dark sesame oil

Tofu & garnish

200g tofu (e.g. ginger tofu), cut into slices approx. 1 cm thick

2tbsp sesame seeds

1tbsp coconut oil

1 lime, use only the juice

1bunch radish, sliced

1 spring onion, cut into rings

0.5 avocado (or 1 mini avocado), sliced

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How it's done

Soup

Heat the coconut oil, sauté the garlic, ginger and shiitake mushrooms for several minutes. Pour in the water and add the miso, simmer for approx. 10 mins.

Asparagus

Peel the asparagus lengthwise into "noodles" using a peeler, mix with the soy sauce and sesame oil, briefly marinate.

Tofu & garnish

Toss the tofu in the sesame seeds. Heat the coconut oil in a frying pan, fry the tofu on each side until crispy. Ladle the soup into 2 bowls, divide the asparagus between the bowls, add the lime juice. Garnish the soup with the tofu, radish, spring onions and avocado.

Good to know

Tip:	In addition to asparagus noodles, you can also use rice noodles to make the soup a little more substantial.

How-tos

Peeling ginger

Peeling asparagus