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.
If you love this recipe, let me know with a 5-star rating!
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.