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Coconut Miso Soup Recipe

Coconut Miso Soup is a popular Japanese Dessert
Author :
On :
Friday, 22 April, 2016
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
Japanese Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 4 cups - water (or light, unsalted vegetable stock)
  • 1.25 oz can light Coconut Milk
  • 4 tbsp - Barley miso
  • 8 large button mushrooms, sliced very thin
  • 1 tsp - ground black pepper
  • 1/2 cup of seaweed, cut in pieces (optional)
  • 1 cup - brown rice, cooked
  • 1 tbsp - Ginger
  • 1 tsp - Canola Oil
  • 7-8 fresh Basil leaves
  • How to Make Coconut Miso Soup:

    1. Heat canola oil in a soup pot. Add the sliced mushrooms and saute until they begin to caramelize just slightly.
    2. Add the ginger and stir in
    3. Add the water and then the seaweed, if using. Let it come to a boil. Simmer for about 2-3 minutes.
    4. Add the cooked brown rice and stir in.
    5. Meanwhile, mix the miso paste in the coconut milk, adding some of the warm soup stock if necessary, until no lumps remain.
    6. Take the soup off the heat, and then add the miso-coconut mixture to it.
    7. Tear in some fresh basil leaves and serve hot.
    8. Recipe Courtesy: Holy Cow Vegan


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