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.
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
Tofu & garnish
How it's done
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.
|Tip:||In addition to asparagus noodles, you can also use rice noodles to make the soup a little more substantial.|
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