Asparagus and Mushroom Broth

This is a lovely refreshing broth with just three main ingredients – asparagus, enoki mushrooms and miso broth, however you can add sliced chillies for little flavour bursts.

			  Asparagus and Mushroom Broth

Serves: 4

Cooking time: Nil


  • 100g enoki mushrooms, trimmed
  • 1 bunch (100g) mini asparagus spears, sliced finely (see Tip)
  • Sliced chillies (optional)
  • 1 litre boiling water
  • 2 tablespoons Shiro miso (see Tip)
  • Fresh coriander leaves


  1. Arrange enoki mushrooms, asparagus and chillies (if using) in serving bowls.
  2. In a heatproof jug, quickly combine miso with 1/2 cup of the boiling water using a whisk or wooden spoon. Gradually mix in remaining water and whisk until miso is fully incorporated forming a light smooth broth.
  3. Immediately pour broth over mushrooms and asparagus, scatter with coriander leaves and serve at once.


  • Mini asparagus spears are trimmed thin asparagus spears and are ready to use. If not available, use the top half of 1 bunch of thin asparagus spears and reserve the bottom half of the spears for other recipes.
  • Shiro miso is a sweet, mild tasting miso that is available from Asian grocery stores and larger supermarkets. It is sometimes referred to as ‘sweet white’ and ‘young rice miso’. Use to make a quick broth by adding boiling water such as in this recipe. Do not cook miso - add it at the end of cooking instead.
  • For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by Vikki Leng.

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