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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, wild mushroom and miso soup (vegan). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Wild Mushroom and Miso Soup (Vegan) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
  1. Make ready 2 cups mushrooms, 1/2 inch diced
  2. Prepare 1 large yellow onion, 1/4 inch diced
  3. Get 2 celery stalks, 1/4 inch diced
  4. Make ready 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. Take To taste Pepper
  9. Make ready 4-5 cups Vegetable broth
  10. Make ready 1-2 Tbsp Cornstarch
  11. Make ready 2 Tbsp Water
  12. Take 1 Tbsp Miso paste
  13. Prepare 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.

So that’s going to wrap this up with this exceptional food wild mushroom and miso soup (vegan) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!