Thai inspired coconut mushroom miso soup
Thai inspired coconut mushroom soup
Have u ever made something so good you had to question if it was really you who made it? This is exactly how I feel about this creamy coconut mushroom soup. It’s creamy, full of flavor, and all vegan!
I was disappointed to find out that my favorite soup at a restaurant I liked going to contained oyster sauce and yes I’m of those strict vegans who will not dare to have it if it’s not fully vegan. I decided to recreate a similar version of that same soup but using more simple and all plant based ingredients including seaweed. This soup is a 10/10! So I knew I had to share. Ready in under 20 minutes! Let's get to the ingredients of this 10/10 soup!
Ingredients:
Coconut cream or full fat coconut milk: Coconut cream is what makes this coconut soup so ridiculously creamy without the dairy or heavy cream! You can sub for full fat coconut milk instead if you want a lighter soup but your soup will be less creamy.
Mushrooms: I like to use either organic cremini, baby Bella mushrooms or portobello mushrooms.
Onions
Vegetable Broth: Vegetable broth is basically salted water.
Spices
Seaweed- I like to use seaweed packets because they are easily accessible. They are nutrient rich in vitamins/ minerals and have a good amount of iodine.
Tofu: I'm using firm tofu because I am coating mine in corn starch to make it nice and crispy. You can use any type of tofu for this recipe. If you want to fry your tofu to make it nice and crispy I suggest using either firm or extra firm.
Miso: Miso is salty, earthy, and tangy thanks to its lengthy fermentation process.
Vegan Worcestershire sauce: This sauce has a powerful umami flavor. It's sour, sweet, and slightly spicy.
Soy sauce
Instructions:
Grab 3/4 cup of firm tofu and chop into cubes. Place into a bowl. Make sure the tofu is dry before mixing it with 2 tbsp of cornstarch. Optional: add 1 tsp nutritional yeast & 1/4 tsp of black salt for more flavor.
In a large pot heat the oil over low to medium heat. Sauté the onions until they are translucent (not browned). Add the mushrooms and sauté for another 5 minutes until they have softened.
Add diced tomatoes, curry powder, soy sauce, vegan worcester sauce, cayenne pepper and mix. Give it 2 minutes.
Add a cup and a half of vegetable broth along with a can of full fat coconut milk. Put on high heat and let the soup come to a boil.
Once the soup starts to boil reduce to medium heat/ low heat and add in your seaweed, tofu and miso paste.
Give it a good 10 minutes so that the mushrooms are soft and cooked through. Add 1/4 tsp of salt or to taste. Add in more vegetable broth if you think you're soup is too creamy.
Enjoy hot!
Ingredients:
Coconut Oil: 1 TBSP
Coconut cream: 1 can
Diced tomato: 1/2 cup
Firm Tofu: 3/4 cup
Seaweed: 3 packets of seaweed
Cremini Mushrooms: 6 mushrooms or 1 portobello mushroom
Onion: Half large onion
Firm Tofu: half block and a little more
Worcestershire sauce: 1 tbsp
Soy sauce: 1 tbsp
Vegetable broth: 1 and half cups
Curry powder: 1 tbsp plus 1 tsp
Cayenne pepper: 1/2 tsp
Miso paste: 1 tbsp
Salt: 1/4 tsp
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