Mushroom Miso Soup (vegan & dairy-free)

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:  

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Serves 2-3 as a full meal 

Cook 12 min (excluding 10-15 mins of waiting time, and 5 mins blending) 

Ingredients

  • 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
  1.  Heat the oil over low heat in a large pot.
  2. Fry the shallot and garlic for about a minute, until fragrant and garlic starts to brown.
  3. Add the mushrooms, stir well and cover the pot for 5 minutes, stirring occasionally over medium heat.
  4. [optional] Set aside some mushrooms slices for garnishing.
  5. Stir in soy milk, water and miso paste and bring mushroom mixture to boil.
  6. Turn off the flame and let the pot cool for around 10-15 minutes.
  7. 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.
  8. 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.
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