Easiest Way to Prepare Award-winning Wild Mushroom and Miso Soup (Vegan)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, wild mushroom and miso soup (vegan). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Wild Mushroom and Miso Soup (Vegan) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you cook 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. Take 2 celery stalks, 1/4 inch diced
4. Take 1 clove garlic, finely chopped
5. Prepare 1 Tbsp Olive Oil
6. Take 3-4 fresh Thyme sprigs
7. Make ready To taste Salt
8. Get To taste Pepper
9. Make ready 4-5 cups Vegetable broth
10. Prepare 1-2 Tbsp Cornstarch
11. Get 2 Tbsp Water
12. Prepare 1 Tbsp Miso paste
13. Get 2 Tbsp water
14. Make ready 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 it up for this exceptional food wild mushroom and miso soup (vegan) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!