Vegan Mushroom Miso Soup

We had our first snow of the season this weekend, which had already put me in the mood for soup. Then last night we celebrated a friend’s birthday and I woke up feeling a little under the weather. The result was this big bowl of mushroom miso soup. Here’s what i did.

I started by soaking some dried mushrooms in warm water. Then in a large pot I sauteed some chopped fresh mushrooms in canola oil with salt, pepper, and galangal powder. Once they were fully cooked I added a large splash of vegetarian oyster sauce, which contains mushroom flavoring. I stirred this over heat for a few minutes, and then added a large dollop of awase miso paste (a blend of both white and red miso). I stirred this around for a few minutes, then added the dried mushrooms with the soaking water, then more water, and soy sauce. I brought thus up to a boil, and then let it simmer on low heat for a few minutes. Then I used by stick blender to blend the whole thing up, and let it simmer for another few minutes. Then I strained the mixture and let the finished mushroom miso broth sit over low heat while I prepped the garnishes.

I sliced some fresh mushrooms super thinly and put them aside. In another pot I boiled some salted water. First I blanched some chopped broccolini, then some cubes of extra firm tofu, and then some rice noodles. I know, miso soup doesn’t usually have noodles and you can skip them if you want, but I was craving noodles.

In my bow I put a heaping serving of the cooked rice noodles, then poured the hot broth over them. I arranged the mushroom slices, the tofu, and broccolini on top and then drizzled chili oil over the whole thing.

The mushroom flavor really came through in the broth, and the miso and the chili oil rounded the whole thing out. I’ll definitely be making this again.

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