Coconut Miso Soup

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Technique: Stewed Recipe
Difficulty: Easy

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Ingredients

  • 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

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