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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, wild mushroom and miso soup (vegan). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Wild Mushroom and Miso Soup (Vegan) is something which I have loved my entire life.

To begin with this particular recipe, we have to first 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):
  1. Take 2 cups mushrooms, 1/2 inch diced
  2. Make ready 1 large yellow onion, 1/4 inch diced
  3. Take 2 celery stalks, 1/4 inch diced
  4. Get 1 clove garlic, finely chopped
  5. Make ready 1 Tbsp Olive Oil
  6. Take 3-4 fresh Thyme sprigs
  7. Prepare To taste Salt
  8. Get To taste Pepper
  9. Get 4-5 cups Vegetable broth
  10. Take 1-2 Tbsp Cornstarch
  11. Take 2 Tbsp Water
  12. Take 1 Tbsp Miso paste
  13. Get 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. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!