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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, wild mushroom and miso soup (vegan). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Wild Mushroom and Miso Soup (Vegan) is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have 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. 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. Get 1 clove garlic, finely chopped
  5. Make ready 1 Tbsp Olive Oil
  6. Prepare 3-4 fresh Thyme sprigs
  7. Get To taste Salt
  8. Prepare To taste Pepper
  9. Prepare 4-5 cups Vegetable broth
  10. Prepare 1-2 Tbsp Cornstarch
  11. Take 2 Tbsp Water
  12. Get 1 Tbsp Miso paste
  13. Take 2 Tbsp water
  14. Get 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.

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