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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, wild mushroom and miso soup (vegan). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. 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 easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Wild Mushroom and Miso Soup (Vegan) is something that I have loved my whole life. They are nice and they look fantastic.

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. Make ready 2 cups mushrooms, 1/2 inch diced
  2. Get 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. Get 1 Tbsp Olive Oil
  6. Take 3-4 fresh Thyme sprigs
  7. Make ready Salt
  8. Take Pepper
  9. Get 4-5 cups Vegetable broth
  10. Prepare 1-2 Tbsp Cornstarch
  11. Take 2 Tbsp Water
  12. Prepare 1 Tbsp Miso paste
  13. Prepare 2 Tbsp water
  14. 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):
  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 it up for this exceptional food wild mushroom and miso soup (vegan) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!