Since this recipe is only plant based and should also remain vegan, I wanted to somehow enhance the flavor of the asparagus-miso broth without using animal products. But you can of course also make this recipe with vegetable stock and are not limited to the asparagus season. I found some umami quite quickly, because Gaerfried, our rye sourdough, not only gives good bread the characteristic sourdough flavor, but also enhances the taste of soups and sauces. A nice side effect is that it also slightly binds the liquid. So, you get some umami, which enhances not only vegan recipes. Still, a little something was missing, something with a bite. So, crispy croutons from old sourdough bread complete this dish and save good food from the garbage can.