This miso mushroom soup is as creamy as they come – and it’s made without any dairy! Getting its ultra-light texture from the addition of coconut milk, each bowl of nourishing, plant-based goodness is sure to bring a smile to your face. Mushrooms, onion, red miso and garlic work together to create an irresistible blend of plant-based umami flavor that’ll leave you feeling satisfied without weighing you down. Serve it as a starter, a light lunch or as a pick-me-up when you’re feeling under the weather.
Miso Mushroom Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 184 kcal
Ingredients
- ¼ cup olive oil
- 12 oz. mixed mushrooms
- 1 large yellow onion finely chopped
- 4 garlic cloves diced
- 1 cup white wine dry
- ½ cup coconut milk
- 1 Tbsp. red miso
- Salt to taste
- Pepper to taste
- 4 cups water
Instructions
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In pot over medium-high heat, cook mushrooms in single layer until browned. Remove mushrooms, leaving oil behind.
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Arrange onion and shallot in mushroom oil. Season with salt and pepper. Cook until browned, about 10 minutes. Add garlic; cook until fragrant.
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Pour in wine. Cook until almost evaporated. Add water.
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Return mushrooms to pot; bring to simmer.
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Transfer 3 cups of mushrooms and broth to blender. Add coconut milk and miso. Puree until smooth; return to pot.
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Simmer until flavors have combined, about 10 minutes.
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Season with salt and pepper.
Recipe Notes
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Nutrition Facts
Miso Mushroom Soup
Amount Per Serving
Calories 184
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Sodium 111mg5%
Potassium 277mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.