Mushroom Miso Soup
Cream soups are a wonderful way to warm up on a Winter day, but are not so great for those who avoid dairy or meat products (even canned vegetable soups often have chicken or beef stock on the ingredient list).
Silken tofu can give soups a nice creamy texture that vegans and vegetarians can eat.
This recipe can be eaten as is for soup or can be used as a sauce or recipe ingredient.
The soup can be made with whatever type of mushrooms and miso you prefer.
This time I used Baby Bella mushrooms and a hearty red miso for a strong flavor.
I left the mushrooms in big pieces this time, but the soup can also be blended for a smoother texture.
Creamy Vegan Mushroom Miso Soup
Saute mushrooms, garlic and ginger in olive oil in a soup pan for a few minutes.
Add miso, water and tofu.
Simmer for about 15 minutes, stirring occasionally.
Optional: Blend briefly with an immersion blender until desired consistency if achieved.
More from Mama Likes To Cook
Check out the rest of my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
- Goat Cheese Breakfast Casserole
- Mushroom Frittata
- Easy Vegetarian Potstickers
- Creamy Portobello Mushroom Soup
- Vegetarian Mushroom Risotto
- Instant Pot Vegan Mushroom Rice
- Stuffed Acorn Squash
- Zucchini Mushroom Salad
- Pickled Mushrooms
- Grilled Portobello Mushroom Burger
- Vegan Quesadilla with Spinach and Mushrooms
- Vegetarian Cream of Mushroom Soup
- Pasta with Kale and Mushrooms
- Ponzu Baked Tofu
- Easy Miso Soup
- Breaded Baked Tofu
- Vegan Mushroom Miso Soup
- Vegetarian Tofu Stir Fry
- Vegan Creamy Spinach Soup
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