Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, wild mushroom and miso soup (vegan). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Wild Mushroom and Miso Soup (Vegan) is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get 2 cups mushrooms, 1/2 inch diced
2. Make ready 1 large yellow onion, 1/4 inch diced
3. Take 2 celery stalks, 1/4 inch diced
4. Make ready 1 clove garlic, finely chopped
5. Take 1 Tbsp Olive Oil
6. Take 3-4 fresh Thyme sprigs
7. Make ready Salt
8. Prepare Pepper
9. Make ready 4-5 cups Vegetable broth
10. Get 1-2 Tbsp Cornstarch
11. Get 2 Tbsp Water
12. Take 1 Tbsp Miso paste
13. Prepare 2 Tbsp water
14. Get 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 is going to wrap this up with this special food wild mushroom and miso soup (vegan) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!