Wild Mushroom and Miso Soup (Vegan)
Wild Mushroom and Miso Soup (Vegan)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, wild mushroom and miso soup (vegan). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Wild Mushroom and Miso Soup (Vegan) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
  1. Get 2 cups mushrooms, 1/2 inch diced
  2. Take 1 large yellow onion, 1/4 inch diced
  3. Take 2 celery stalks, 1/4 inch diced
  4. Take 1 clove garlic, finely chopped
  5. Make ready 1 Tbsp Olive Oil
  6. Get 3-4 fresh Thyme sprigs
  7. Get To taste Salt
  8. Get To taste Pepper
  9. Get 4-5 cups Vegetable broth
  10. Get 1-2 Tbsp Cornstarch
  11. Take 2 Tbsp Water
  12. Get 1 Tbsp Miso paste
  13. Prepare 2 Tbsp water
  14. Make ready 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):
  1. 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.
  2. Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins.
  3. 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.
  4. 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.
  5. 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 is going to wrap this up for this special food wild mushroom and miso soup (vegan) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!