Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a Best dish, wild mushroom and miso soup (vegan). One of my favorites food recipe. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Wild Mushroom and Miso Soup (Vegan) is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this 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 can achieve that.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):

1. Take mushrooms, 1/2 inch diced
2. Take large yellow onion, 1/4 inch diced
3. Take celery stalks, 1/4 inch diced
4. Make ready garlic, finely chopped
5. Take Olive Oil
6. Take fresh Thyme sprigs
7. Take Salt
8. Make ready Pepper
9. Make ready Vegetable broth
10. Make ready Cornstarch
11. Make ready Water
12. Take Miso paste
13. Make ready water
14. Prepare coconut milk, that has sat a while so the coconut cream has separated from the liquid

Steps 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 awesome food wild mushroom and miso soup (vegan) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!