Best 2 Coconut Miso Mushroom Soup Recipes
Indulge in a symphony of flavors with our tantalizing Coconut Miso Mushroom Soup. This culinary masterpiece seamlessly blends the rich umami of mushrooms with the creamy sweetness of coconut milk, creating a captivating taste experience. Each spoonful is an explosion of savory and sweet, enhanced by a hint of miso paste's distinctive flavor. Dive into a culinary adventure with our collection of three delectable recipes: Classic Coconut Miso Mushroom Soup, Spicy Coconut Miso Mushroom Soup, and Coconut Miso Mushroom Noodle Soup. Whether you prefer a traditional approach or a fiery kick, these recipes cater to diverse palates. Embark on a culinary journey and discover the harmonious fusion of coconut, miso, and mushrooms – a true testament to the boundless possibilities of culinary artistry.
Here are our top 2 tried and tested recipes!
COCONUT-MISO MUSHROOM SOUP
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are both inexpensive and easy to find-anchor the recipe and white or yellow miso pumps up their earthiness without overwhelming them.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
COCONUT-MISO SALMON CURRY
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, curries, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use fresh mushrooms: Fresh mushrooms will give your soup the best flavor. If you can't find fresh mushrooms, you can use dried mushrooms. Just be sure to soak them in hot water for 30 minutes before using.
- Don't overcrowd the pan: When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly.
- Use a good quality miso paste: The quality of the miso paste you use will make a big difference in the flavor of your soup. Look for a miso paste that is made with whole soybeans and has a rich, complex flavor.
- Add the miso paste at the end of cooking: Don't add the miso paste to the soup until the very end of cooking. This will help to preserve its flavor and prevent it from becoming bitter.
- Serve with your favorite toppings: Coconut miso mushroom soup is delicious on its own, but it can also be served with a variety of toppings. Some popular options include green onions, cilantro, sesame seeds, and chili oil.
Conclusion:
Coconut miso mushroom soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up any leftover mushrooms you may have. With its rich and flavorful broth, this soup is sure to be a hit with your family and friends.
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