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Wild Mushroom and Miso Soup (Vegan)
Wild Mushroom and Miso Soup (Vegan)

Before you jump to Wild Mushroom and Miso Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us have been trained to think that comfort foods are not good and must be avoided. Often, if your comfort food is basically candy or other junk foods, this can be true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are a number of foods that really can raise your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Cold water fish are excellent for eating if you wish to beat back depression. Salmon, herring, tuna, mackerel, trout, and so on, they’re all chock-full of omega-3 fatty acids and DHA. DHA and omega-3s are two things that really help the grey matter in your brain run a lot better. It’s true: eating a tuna fish sandwich can greatly boost your mood.

So you see, you don’t need junk food or foods that are not good for you to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to wild mushroom and miso soup (vegan) recipe. To cook wild mushroom and miso soup (vegan) you only need 14 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
  1. Get 2 cups mushrooms, 1/2 inch diced
  2. Take 1 large yellow onion, 1/4 inch diced
  3. Use 2 celery stalks, 1/4 inch diced
  4. Take 1 clove garlic, finely chopped
  5. You need 1 Tbsp Olive Oil
  6. Take 3-4 fresh Thyme sprigs
  7. Take To taste Salt
  8. Use To taste Pepper
  9. Take 4-5 cups Vegetable broth
  10. Provide 1-2 Tbsp Cornstarch
  11. Get 2 Tbsp Water
  12. Get 1 Tbsp Miso paste
  13. Get 2 Tbsp water
  14. Prepare 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.

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