Double Umami Mushroom Soup

Discover the rich, savory delight of Double Umami Mushroom Soup, a dish that celebrates the fifth taste—umami! Perfect for both vegan and vegetarian diets, this soup combines shiitake, cremini, and portobello mushrooms for depth and flavor, enriched with miso and coconut milk. Learn how to create this comforting bowl of goodness that not only warms you but also packs a nutritional punch. Ideal for any occasion! #Umami #MushroomSoup #VeganCooking #HealthyRecipes #ComfortFood

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Ingredients

2 cups mixed mushrooms (shiitake, cremini, and portobello), sliced

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon miso paste (preferably white or yellow)

1 teaspoon smoked paprika

1 tablespoon olive oil

1 teaspoon freshly ground black pepper

4 cups vegetable broth

1 cup coconut milk

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Optional: 1 teaspoon chili flakes for heat

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Add the sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are nicely browned and tender.

Sprinkle in the smoked paprika, black pepper, and soy sauce. Mix well to coat the mushrooms and let them cook for another 2 minutes.

Dissolve the miso paste in a bit of the vegetable broth to create a slurry, then add it back into the pot along with the remaining vegetable broth. Stir to combine.

Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld together.

Lower the heat and stir in the coconut milk and thyme. Heat through for another 5 minutes, but do not let it boil.

Taste the soup and adjust seasoning as needed, perhaps adding chili flakes for some spice.

Serve the soup hot, garnished with chopped green onions and parsley.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4