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

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, wild mushroom and miso soup (vegan). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Wild Mushroom and Miso Soup (Vegan) is something that I’ve loved my whole life.

To begin with this recipe, we must first 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. Prepare 2 cups mushrooms, 1/2 inch diced
  2. Get 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. Take 1 Tbsp Olive Oil
  6. Get 3-4 fresh Thyme sprigs
  7. Take To taste Salt
  8. Prepare To taste Pepper
  9. Take 4-5 cups Vegetable broth
  10. Make ready 1-2 Tbsp Cornstarch
  11. Get 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’s going to wrap it up with this exceptional food wild mushroom and miso soup (vegan) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!