Miso soup with asparagus noodles

Soups and stew vegetable dishes summer
Total: 40 min. | Active: 30 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Soup
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
Asparagus
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

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.

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