This plant-based Mushroom Miso Magic Soup recipe is not only a delightful treat for the taste buds but also a heartwarming embrace for the soul. It beautifully combines the earthy flavors of Enoki and Shimeji mushrooms with the aromatic essence of sesame oil and leek, creating a harmony of flavors that’s both comforting and invigorating.
The addition of miso and tapioca lends a unique depth and silkiness to the broth, enriching every spoonful with umami goodness. Each ingredient is thoughtfully chosen to contribute to a symphony of savory, spicy, and slightly sweet notes, making each bite a journey through a landscape of exquisite tastes.
Moreover, this soup embodies the essence of wholesome, plant-based cooking, offering not just a meal but a nourishing experience. It’s a testament to how plant-based ingredients can come together to create something truly satisfying and delicious.
Whether you’re seeking a cozy meal on a chilly day or a nutritious dish that doesn’t compromise on flavor, this mushroom noodle soup is a perfect choice. It’s a recipe that celebrates the beauty of simple ingredients, transformed into something truly special. Enjoy the process of cooking it as much as you relish each spoonful!
Mushroom Miso Magic Soup
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Ingredients
- 1 tbsp Sesame oil
- 1 cup Enoki mushrooms
- 1 cup Shimeji mushrooms
- 1 large leek sliced
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1/2 tbsp Chili sauce
- 4 cups Warm water
- 2 tbsp Miso paste
- 2 tbsp Tapioca powder
- Noodles of your choice
- Scallions for garnish
Instructions
- Heat some sesame oil in a wok over medium heat.
- Add the Enoki and Shimeji mushrooms to the wok. Include the sliced leek and stir them together. Allow the mushrooms and leek to grill for about 5 minutes, stirring occasionally.
- Pour in a generous amount of plant-based oyster sauce, soy sauce, and chili sauce according to your taste preference.Stir everything well to combine and let it cook for a couple of minutes.
- In a separate bowl, combine warm water with an adequate amount of miso paste and tapioca powder. Stir until the miso paste and tapioca are completely dissolved.Pour this mixture into the wok with the mushrooms and leek.
- Bring the mixture in the wok to a boil.Once boiling, add your choice of noodles into the wok.Reduce the heat to low, allowing the soup and noodles to cook together for about 10 minutes. Ensure the noodles are cooked to your liking.
- Once the noodles are cooked, turn off the heat.Ladle the soup into bowls.Garnish with chopped scallions on top for added flavor and presentation.
- Enjoy
Nutrition
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