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Miso soup with green asparagus, tofu and rice noodles

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Ingredients for 2 servings:

  • 1 piece(s) ginger
  • 1 garlic clove(s)
  • 1 liter of water
  • 2 cubes miso, instant
  • 500 g asparagus, green
  • 1 dash of soy sauce
  • ½ pack of glass noodles
  • 200 g tofu, natural

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

super quick, super easy and vegan

Peel and mince the ginger and garlic clove, then simmer with a liter of water and the two miso cubes for 10 minutes. Meanwhile, wash the asparagus, trim off the woody ends, and cut into bite-sized pieces. Green asparagus doesn’t need to be peeled! Then add the asparagus, glass noodles, and soy sauce to the pot and simmer for another 8 minutes. Meanwhile, cut the tofu into small cubes and add it to the soup after the 8 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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