What's Cooking?

Mushroom Miso Soup

Combined with seaweed, dried mushrooms create a umami-filled, flavorful soup.

Serves 5

What You Need:

8 cups water
2 strips kombu
3/4 cup dried shiitake mushroom
1 garlic clove
1/2 cup dry sake
1 teaspoon shoyu
3 tablespoons barley miso
1 teaspoon canola oil
2-1/4 cups wild mushrooms, halved
2 large scallions, slivered 

What You Do:

  1. In a large pot over low heat, add water and kombu and cook for about 20 minutes. Do not let it boil.
  2. Drain kombu, reserving water. To water, add dried mushrooms, garlic, sake, and shoyu. Raise heat to medium and simmer for about 30 minutes. Strain stock through a sieve.
  3. Return stock to cleaned pot and keep warm over low heat. Into a cup, place 1/2 cup of stock, add miso, and whisk until combined. Whisk miso mixture into stock and keep warm.
  4. Over high heat, heat a large sauté pan. Drizzle oil into pan, then add wild mushrooms and sear, stirring often, for three minutes. When mushrooms are tender, add to soup. Serve in bowls, garnished with scallions.

 Comments

More What's Cooking?

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Chocolate Mousse

When you're craving chocolate, here's a healthy and quick dessert to satisfy your sweet tooth.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

Homemade Marinara Sauce

Pasta’s perfect partner doesn’t get better than this family recipe.
Read More »

Chocolate Chip Cookie Dough Mini-Muffins

The classic cookie gets a healthy makeover with these muffins.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »