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Okinawan Cream of Mushroom Soup
Plant-based / Vegan / Main Dish / Vegetarian
(361 votes, average: 3.67 out of 5)
Loading...This recipe was inspired by an Okinawan soup recipe made for us by Kae Izena, who owns a cooking school on Okinawa. Mushrooms are a prized ingredient on the island since they add a deep, umami flavor to dishes, and dried varieties are even beautifully wrapped and given as gifts. They are incredibly low in calories and high in protein, antioxidants, and vitamin D.
Yield: 2 servings
Ready in 20 minutes
Photo by David McLain
Ingredients
1 small onion or ¾ cup of leeks, chopped
1 tablespoon vegetable oil
1 teaspoon salt
1½ cup shiitake mushrooms (or use ½ cup of each of shiitake, enoki, and Shemeji mushrooms)
1 teaspoon ginger, grated
2 cups plain soy milk
1 bay leaf
1 tablespoon miso paste
Directions
- In a large pot, stir fry onion in vegetable oil with dash of salt until soft, about 5-6 minutes.
- Add mushrooms and continue sautéing until soft.
- Add ginger, soy milk, and bay leaf and bring to a simmer.
- Simmer for 3 minutes.
- Turn off heat, remove bay leaf, and stir in miso at the end.
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