Coconut Tamari Mushroom Soup Recipes

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COCONUT-TAMARI MUSHROOM SOUP



Coconut-Tamari Mushroom Soup image

A lovely creamy Thai mushroom soup without the cream. I had something similar to this at a local vegan restaurant that imposes a no-waste policy upon its patrons. I loved the soup, so when I got home I recreated it. It is incredibly simple to make, and incredibly delicious. I would also like to mention that it's best served with a dense bread to dip into the soup. I find olive bread or a spicy bread compliments well.

Provided by A

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 cubes vegetable bouillon
6 cups boiling water
4 cups sliced fresh mushrooms
3 tablespoons dried wakame (brown) seaweed
3 tablespoons olive oil
3 cloves garlic, minced
2 (14 ounce) cans coconut milk
¼ cup chopped fresh cilantro
1 lime, juiced
1 teaspoon tamari, or to taste

Steps:

  • Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
  • Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 5.4 g, Fat 26.1 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 19.3 g, Sodium 81.6 mg, Sugar 0.9 g

COCONUT-MISO MUSHROOM SOUP



Coconut-Miso Mushroom Soup image

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

12 ounces cremini or button mushrooms, thinly sliced, plus more for serving (optional, see cook's note)
Kosher salt and freshly ground white pepper
2 teaspoons vegetable oil
4 scallions, white and light-green parts chopped (1/2 cup), tops thinly sliced on the bias for serving
4 teaspoons minced fresh ginger (from a 1 1/2-inch piece)
1 tablespoon minced garlic
1 tablespoon white or yellow miso
2 1/2 cups vegetable broth, plus more as needed
1 can (13.5 ounces) coconut milk

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.

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