Miso Mushroom Soup
Miso Mushroom Soup: A Cozy Comfort Food
IntroductionMiso mushroom soup is a hearty and flavorful dish that’s perfect for a chilly day. It’s packed with umami goodness from the miso paste and mushrooms, and it’s incredibly easy to make. This recipe is a great way to use up a variety of mushrooms, and it’s also a perfect dish for vegetarians and vegans.
Ingredients 1 tablespoon olive oil
1 onion, chopped2 cloves garlic, minced1 pound mixed mushrooms, sliced (such as cremini, shiitake, and oyster)4 cups vegetable broth1/2 cup soy milk or coconut milk2 tablespoons white miso paste1 teaspoon dried thymeSalt and pepper to tasteInstructionsHeat the olive oil in a large pot or Dutch oven over medium heat.
Sauté the onion and garlic until softened, about 5 minutes.
Add the mushrooms to the pot and cook until browned, about 10 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Use an immersion blender to purée the soup until smooth, or transfer the soup to a blender and purée in batches.
Return the soup to the pot and stir in the soy milk or coconut milk, miso paste, and thyme.
Season with salt and pepper to taste.
Serve hot and enjoy!
Tips For a thicker soup, add a tablespoon of cornstarch mixed with a tablespoon of water to the soup and simmer for a few minutes.
Top the soup with chopped fresh herbs, such as parsley or chives.Add a dollop of sour cream or Greek yogurt for a creamy texture.Serve with crusty bread or grilled cheese.Nutritional Information Calories: Approximately 200-250 per serving
Protein: Approximately 5-7 grams per servingCarbohydrates: Approximately 20-25 grams per servingFat: Approximately 10-12 grams per servingConclusionMiso mushroom soup is a delicious and nutritious dish that’s perfect for any occasion. It’s also a great way to use up leftover mushrooms. Enjoy!
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