Hello, I am Kate. Today, I’m gonna show you how to make wild mushroom and miso soup (vegan) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Wild Mushroom and Miso Soup (Vegan) Recipe
Wild Mushroom and Miso Soup (Vegan) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Wild Mushroom and Miso Soup (Vegan) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
- Get 2 cups mushrooms, 1/2 inch diced
- Prepare 1 large yellow onion, 1/4 inch diced
- Take 2 celery stalks, 1/4 inch diced
- Make ready 1 clove garlic, finely chopped
- Get 1 Tbsp Olive Oil
- Prepare 3-4 fresh Thyme sprigs
- Get To taste Salt
- Get To taste Pepper
- Take 4-5 cups Vegetable broth
- Take 1-2 Tbsp Cornstarch
- Take 2 Tbsp Water
- Get 1 Tbsp Miso paste
- Make ready 2 Tbsp water
- Take 1 can coconut milk, that has sat a while so the coconut cream has separated from the liquid
Instructions to make Wild Mushroom and Miso Soup (Vegan):
- Sauté in large pot mushrooms, onions and celery with olive oil until mushrooms have released most of their moisture and liquid has reduced to a minimal amount. Add garlic and stir for a minute.
- Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins.
- Take out thyme sprigs. Turn up heat again until soup starts boiling. Make cornstarch slurry by adding cornstarch to cold water in separate small bowl. And add slowly to bubbling soup while stirring. Adding just enough for soup to thicken and turn clear. Turn off heat.
- Make miso paste slurry and add when soup is no longer bubbling. Stir to combine. Do not boil the soup again after miso has been added.
- Add only the solid part of the can of coconut milk. Stirring until the cream has melted and is fully incorporated. Adjust salt and pepper seasonings. Garnish with parsley.
So that’s going to wrap it up with this special dish wild mushroom and miso soup (vegan) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
