This quick and easy recipe brings together the rich, umami flavours of mushrooms and miso with the silky texture of silken tofu. The result is a high-protein, creamy soup that’s perfect for any time of day.
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Serves
2
Shallots
Mixed Mushrooms
Dark Soy Sauce
White Miso
Silken Tofu
Vegetable Stock
Sesame Oil
TO SERVE
Chilli Oil
Fresh Coriander
Crusty Bread
Serves
2
Shallots
Mixed Mushrooms
Dark Soy Sauce
White Miso
Silken Tofu
Vegetable Stock
Sesame Oil
TO SERVE
Chilli Oil
Fresh Coriander
Crusty Bread
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Step 1.
Dice the shallots, then wash and roughly chop the mushrooms. Heat a good drizzle of sesame oil in a pan set over a low heat. Once hot, add the diced shallots and sauté for 3-4 mins until fragrant and translucent.
Step 2.
Add the mushrooms and soy sauce, then sauté until the mushrooms have lost most of their water and are starting to sizzle and turn brown. Turn off the heat.
Step 3.
Put half of the cooked mushrooms into a blender, along with the miso paste, tofu and stock. Blend until creamy and smooth.
Step 4.
Return the blended soup to the pan, mix with the remaining mushrooms, and warm through.
Step 5.
Serve with a drizzle of chilli oil, a small handful of coriander and crusty toasted sourdough.
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