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Before you jump to Wild Mushroom and Miso Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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Therefore, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to wild mushroom and miso soup (vegan) recipe. To make wild mushroom and miso soup (vegan) you need 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
- Provide mushrooms, 1/2 inch diced
- Use large yellow onion, 1/4 inch diced
- Prepare celery stalks, 1/4 inch diced
- Use garlic, finely chopped
- Provide Olive Oil
- Take fresh Thyme sprigs
- You need Salt
- Prepare Pepper
- Use Vegetable broth
- Get Cornstarch
- Provide Water
- You need Miso paste
- Provide water
- Provide 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):
- 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.
- Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins.
- 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.
- 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.
- 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.
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