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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, wild mushroom and miso soup (vegan). It is one of my favorites food recipes. This time, I’m gonna 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 meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Wild Mushroom and Miso Soup (Vegan) is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. 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):
  1. Make ready 2 cups mushrooms, 1/2 inch diced
  2. Make ready 1 large yellow onion, 1/4 inch diced
  3. Prepare 2 celery stalks, 1/4 inch diced
  4. Prepare 1 clove garlic, finely chopped
  5. Make ready 1 Tbsp Olive Oil
  6. Prepare 3-4 fresh Thyme sprigs
  7. Make ready To taste Salt
  8. Take To taste Pepper
  9. Prepare 4-5 cups Vegetable broth
  10. Take 1-2 Tbsp Cornstarch
  11. Prepare 2 Tbsp Water
  12. Prepare 1 Tbsp Miso paste
  13. Make ready 2 Tbsp water
  14. Make ready 1 can coconut milk, that has sat a while so the coconut cream has separated from the liquid
Steps 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. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!