Miso soup with asparagus noodles

Total time: 40m
Preparation Time: 40m

For 2 people


Fanny - fannythefoodie

Nutritional Information

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


  • 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

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  • 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.

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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.

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