Chopping up mushrooms is very therapeutic for me – I love the feeling of the knife slicing through each mushroom and the steady, repetitive “tock” sound produced as the knife hits the chopping board after each slice. And because I was having a moody Monday, I decided to make a simple mushroom soup for lunch, paired with a favourite umami ingredient – miso.
My Moody Monday Mushroom Miso Soup to chase away the blues:
Serves 2-3 as a full meal
Cook 12 min (excluding 10-15 mins of waiting time, and 5 mins blending)
- 4 tbsp extra virgin olive oil
- 3-4 shallots, sliced
- 2 tbsp fresh minced garlic
- 675g fresh mushrooms (I used a mix of baby portobello & white)
- 40g miso paste
- 1 cup soy milk, unsweetened
- 1/2 cup water Pepper to taste
- Heat the oil over low heat in a large pot.
- Fry the shallot and garlic for about a minute, until fragrant and garlic starts to brown.
- Add the mushrooms, stir well and cover the pot for 5 minutes, stirring occasionally over medium heat.
- [optional] Set aside some mushrooms slices for garnishing.
- Stir in soy milk, water and miso paste and bring mushroom mixture to boil.
- Turn off the flame and let the pot cool for around 10-15 minutes.
- Puree the mushroom mixture in a blender in 2 batches. Depending on your preferred consistency, pulse accordingly. For me, I pulsed each batch gently for 30 counts.
- Return the pureed soup to the pot and bring it to boil. Serve hot, garnished with mushroom slices and crack black pepper over for taste.