Step-by-Step Guide to Prepare Super Quick Homemade Wild Mushroom and Miso Soup (Vegan)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, wild mushroom and miso soup (vegan). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Wild Mushroom and Miso Soup (Vegan) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Take 2 cups mushrooms, 1/2 inch diced
2. Make ready 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. Get 1 Tbsp Olive Oil
6. Prepare 3-4 fresh Thyme sprigs
7. Prepare To taste Salt
8. Prepare To taste Pepper
9. Get 4-5 cups Vegetable broth
10. Get 1-2 Tbsp Cornstarch
11. Get 2 Tbsp Water
12. Prepare 1 Tbsp Miso paste
13. Make ready 2 Tbsp water
14. Take 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 for this special food wild mushroom and miso soup (vegan) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!