The “Creamy Miso Mushroom Soup with Aromatic Garlic Oil” is a vegan delight that transforms the humble soup into a creative and indulgent experience. This recipe allows for a wide range of mushroom varieties, such as shiitake, crimini, oyster, and maitake, to be simmered in a rich broth enhanced by the depth of miso and the creaminess of either soaked cashews or coconut milk. The soup is elevated with a drizzle of aromatic garlic oil, adding a layer of complexity and flavor that makes this dish stand out. Ideal for those who appreciate the fusion of traditional ingredients with a modern twist, this soup promises a comforting and satisfying meal, perfect for any occasion. Anastasia Keramidas shares her love for soup through this recipe, encouraging creativity and personalization to suit individual tastes.
Ingredients:
For the Soup:
12 oz of mixed mushrooms (shiitake, crimini, oyster, maitake preferred)
1/2 cup of extra virgin olive oil
1 large onion
2 shallots, chopped very finely
6 garlic cloves, sliced thin
1/3 cup of dry white wine
1/2 cup raw cashews (soaked for 15 minutes in hot water then drained, for optimal creaminess) or 1 cup of coconut milk
2 tbsp. red miso paste
Salt and pepper to taste
5 cups of miso broth, or regular broth, or water
For the Garlic Oil:
3 tbsp. extra virgin olive oil
3 garlic cloves thinly sliced
1 tbsp fresh thyme leaves
Salt and pepper to taste
Directions:
For the Garlic Oil:
In a small saucepan, bring oil, garlic, and thyme to a simmer over medium heat.
Simmer until garlic is tender and turning a touch golden at the edges, about 2 minutes.
For the Soup:
Heat oil in a large cooking vessel (such as a 6-quart Dutch oven) on medium-high. Arrange mushrooms in a single layer, do not overcrowd, and cook until browned. Remove mushrooms and leave oil behind.
Add onion and shallot, season with salt, and cook until browned, around 10 minutes. Add garlic to the onion and shallots and cook until fragrant.
Add wine and cook until almost evaporated, then add all of your broth or water. Return mushrooms to pot and bring to a simmer.
Scoop out 3 cups of the mushroom broth combo and put into your blender with your soaked cashews and miso paste. Puree until smooth then return back into the original pot.
Simmer until flavors are mixed together, about 10 minutes. Season with salt and pepper.
Ladle soup into bowls and drizzle with the garlic oil. Enjoy your vegan-creamy-miso-mushroom soup with fried garlic and oil!
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Kcal: Estimated 300-400 kcal per serving | Servings: 4 servings