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 special dish, wild mushroom and miso soup (vegan). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Wild Mushroom and Miso Soup (Vegan) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first 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. Get mushrooms, 1/2 inch diced
  2. Make ready large yellow onion, 1/4 inch diced
  3. Take celery stalks, 1/4 inch diced
  4. Take garlic, finely chopped
  5. Get Olive Oil
  6. Make ready fresh Thyme sprigs
  7. Get Salt
  8. Prepare Pepper
  9. Take Vegetable broth
  10. Take Cornstarch
  11. Take Water
  12. Prepare Miso paste
  13. Make ready water
  14. Get 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’s going to wrap this up with this special food wild mushroom and miso soup (vegan) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!