Miso soup with asparagus noodles

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

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


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.


0.5tbsp coconut oil
2 garlic cloves, finely chopped
2cm ginger, finely chopped
150g shiitake mushrooms, sliced
1litre water
2tbsp miso paste


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


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.

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