Coconut-Miso Mushroom Soup

Name: Coconut-Miso Mushroom Soup
Prep time: 20 min
Total time: 30 min
Ingredients: 12 ounces cremini or button mushrooms, thinly sliced, plus more for serving (optional, see cook's note); Kosher salt and freshly ground white pepper; 2 teaspoons vegetable oil; 4 scallions, white and light-green parts chopped (1/2 cup), tops thinly sliced on the bias for serving; 4 teaspoons minced fresh ginger (from a 1 1/2-inch piece); 1 tablespoon minced garlic; 1 tablespoon white or yellow miso; 2 1/2 cups vegetable broth, plus more as needed; 1 can (13.5 ounces) coconut milk

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Prep Time: 20 minutes

Total: 30 minutes

Servings: 5

Author : Greg Lofts

Ingredients

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12 ounces cremini or button mushrooms, thinly sliced, plus more for serving (optional, see cook's note)Kosher salt and freshly ground white pepper2 teaspoons vegetable oil4 scallions, white and light-green parts chopped (1/2 cup), tops thinly sliced on the bias for serving4 teaspoons minced fresh ginger (from a 1 1/2-inch piece)1 tablespoon minced garlic1 tablespoon white or yellow miso2 1/2 cups vegetable broth, plus more as needed1 can (13.5 ounces) coconut milk

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Instructions

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Step 1

Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.

Step 2

Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.

Step 3

Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.

Step 4

Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.