Coconut Mushroom Miso Soup

Ingredients (Serves 4)

• For the broth

• 2 tbsp sesame oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp grated ginger

• 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced

• 4 cups vegetable broth

• 1 can (14 oz) coconut milk

• 3 tbsp white miso paste

• 1 tbsp soy sauce or tamari

• 1 tsp chili flakes (optional)

• 1 tbsp lime juice

• Toppings (optional but recommended)

• Fresh cilantro, chopped

• Sliced green onions

• Soft-boiled eggs (for extra protein)

• Crispy tofu cubes or shredded chicken

• Nori strips or seaweed flakes

• Toasted sesame seeds

Instructions

1. Sauté Aromatics:

Heat sesame oil in a large pot over medium heat. Add onions, garlic, and ginger, cooking until fragrant and translucent (about 3-4 minutes).

2. Cook Mushrooms:

Add the mushrooms and sauté for another 5-7 minutes until soft and slightly browned.

3. Simmer the Broth:

Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for 10 minutes to develop flavors.

4. Add Coconut Milk and Miso:

Stir in the coconut milk and soy sauce. In a small bowl, whisk the miso paste with a little warm broth to dissolve, then add it to the soup. Let simmer for 5 more minutes—do not boil to avoid curdling the miso.

5. Adjust Flavor:

Add lime juice and chili flakes if desired. Taste and adjust seasoning with more soy sauce or lime juice as needed.

6. Serve with Toppings:

Ladle the soup into bowls and top with cilantro, green onions, eggs, tofu, or your favorite toppings.