Romaine Lettuce, Miso Broth & Sourdough

This light summer recipe was created, when I asked myself how to use all the asparagus stock, which arises during the asparagus season. I do not cook asparagus every time, but nevertheless, even with dishes like Roasted Asparagus with Basil & Egg Yolk there will always be the peels. When I cook asparagus, I usually let the peels simmer in the asparagus water first to get a stronger flavor after cooking. Otherwise, the delicate flavor of the asparagus would be washed out in the water. The asparagus water can thus be reused the next time and so the stock becomes more intense each time.


Miso Soup with Romaine Lettuce

A real favorite of mine among soups is the miso soup, because it is very light and delicious. Throw some vegetables, or tofu, a few seaweed leaves and delicious miso broth in a bowl and you are good to go. This makes the miso soup not only super simple, but also tasty. So much for the basic idea of the recipe, but I still wanted to modify it a bit. I liked to use crunchy romaine lettuce in the kitchen, because it’s firm consistency also makes it great for cooking and roasting. Romaine lettuce is of course not cooked as long as cabbage for example, but when it is only slightly cooked on the outside and inside still firm to the bite, it suddenly gets a completely different character.


Umami with Sourdough

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.



Romaine Lettuce, Miso Broth & Sourdough

For 2 Persons

Miso Broth

500 ml Asparagus Stock
1 tsp Miso Paste
1 tbsp Sourdough
1 tbsp Agave Syrup
Salt to flavor

For the miso broth, pour the asparagus stock into a saucepan and then stir in the miso paste, sourdough and agave syrup. Then bring to a boil while stirring and simmer for 1 minute. If necessary, add salt to taste and if lumps have formed, strain through a sieve.

Sourdough Croutons

100 g old Sourdough Bread
Salt to flavor

For the croutons, first cut the bread into thin slices, then into strips and into fine dices. Heat up a pan with some canola oil and add the sourdough bread dices. Toss frequently and roast until the croutons have taken some color. Now drain on paper towels and season with a little salt.


3 pc Romaine Lettuce

Before serving, wash the romaine lettuce, if necessary, remove the outer leaves, cut off the stalk and halve lengthwise. Now place the romaine lettuce in the hot miso broth for 1 minute and then arrange in bowls. Spread the sourdough bread croutons on top and pour the miso broth.



Römersalat, Miso Sud & Sauerteig

Für 2 Personen

Miso Sud

500 ml Spargel Fond
1 TL Miso Paste
1 EL Sauerteig
1 EL Agavensirup
Salz nach Geschmack

Für den Miso Sud den Spargel Fond in einen Topf geben und anschließend Miso Paste, Sauerteig und Agavensirup einrühren. Anschließend unter Rühren aufkochen und 1 Minute köcheln lassen. Bei Bedarf mit Salz nachschmecken und sollten sich Klümpchen gebildet haben, durch ein Sieb passieren.

Sauerteig Croutons

100 g altes Sauerteigbrot
Salz nach Geschmack

Für die Croutons das Brot zuerst in dünne Scheiben und anschließend in Streifen, dann in feine Würfel schneiden. Eine Pfanne mit etwas Rapsöl erhitzen und die Sauerteigbrot Würfel hineingeben. Dann öfter durchschwenken und solange rösten bis die Croutons Farbe genommen haben. Nun auf Küchenpapier abtropfen lassen und mit Salz würzen.


3 Römersalat Köpfe

Vor dem Servieren den Römersalat waschen, evtl. die äußeren Blätter entfernen, den Strunk abschneiden und der Länge nach halbieren. Den Römersalat nun für 1 Minute in den heißen Miso Sud geben und anschließend in Schüsseln anrichten. Darüber die Sauerteigbrot Croutons verteilen und den Miso Sud angießen.