Miso soup with asparagus noodles

Miso soup with asparagus noodles

Total: 40 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 524 kcal
, Fat: 32 g
, Carbohydrate: 26 g
, Protein: 24 g

There is always a jar of miso paste in my fridge. Not only is it a great way to season food, but you can also use it in the more traditional way to make really tasty soups. I often add rice or buckwheat noodles to my soups. In keeping with the season, I decided to use asparagus instead of noodles for this recipe. Marinated in sesame oil and soy sauce, they are perfect for adding to soups.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½ tbsp coconut oil
2 garlic cloves, finely chopped
2 cm ginger, finely chopped
150 g shiitake mushrooms, cut into slices
1 litre water
2 tbsp miso paste


500 g green asparagus
1 tsp soy sauce
1 tsp dark sesame oil

Tofu & garnish

200 g tofu (e.g. ginger tofu, cut into slices approx. 1 cm thick)
2 tbsp sesame seeds
1 tbsp coconut oil
1 lime, the whole juice
1 bunch radish, cut into slices
1 spring onion, cut into rings
½ avocado (or 1 mini avocado), sliced
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


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.


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.


Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 6,000 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.