This is a strongly flavoured soup that you’ll want to try.
The broccoli is quite subtle so don’t skimp on the miso paste or the lime juice. They give the soup a bit of a turbocharge.
Try serving it with my sun-dried tomato & spring onion savoury scones.
- 1 tbsp of sesame oil
- 2 spring onions, sliced
- 500g broccoli florets, broken up
- 3 tsp of white Miso paste
- 700ml of vegetable stock
- 2 tsp of dark soy sauce
- Juice of half a lime
- 2 tbsp of a neutral-flavoured vegetable oil
- 200g of shiitake or oyster mushrooms
Heat the sesame oil in a pot and fry the spring onions for two minutes. Add the broccoli and then pour in the vegetable stock.
- Stir in the miso paste and cook for around 25 minutes until the broccoli is soft. Then purée everything. It’s supposed to be quite a thick soup but if you’d prefer it thinner, add some more stock. Then season well with the soy sauce and lime juice.
- Heat the vegetable oil in a pan and fry the mushrooms for about 8-10 minutes until they are crispy. (Stop cooking them if they start to release their liquid or they’ll go soggy. Nobody likes a soggy mushroom.) Remove them from the pan and dry them carefully on kitchen paper.
- Pour the soup into bowls, top with the mushrooms and season with ground black pepper.
This recipe was inspired by a search for restaurant-quality vegan meals. I found the original version at the Fine Dining Lovers website so I send them my thanks and respect.