Miso soup with asparagus noodles


Total time: 40m
Preparation Time: 40m

Servings
For 2 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 524 Kcal, 24g Protein, 26g Carbohydrates, 32g Fat


Ingredients

  • Soup
  • 0.5 tbsp coconut oil
  • 2 garlic clove, finely chopped
  • 2 cm ginger, finely chopped
  • 150 g shiitake mushrooms, sliced
  • 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
  • 1 tbsp coconut oil
  • 2 tbsp sesame seeds
  • 1 lime, use only the juice
  • 1 bunch radish, sliced
  • 1 spring onions, cut into rings
  • 0.5 avocado (or 1 mini avocado), sliced

View these products

Instructions

  • 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.
  • Tip:

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

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home