Broccoli & Miso Soup With Shiitake Mushrooms

Broccoli & Miso Soup With Shiitake Mushrooms

Broccoli & Miso Soup With Shiitake Mushrooms

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
  1. Broccoli & Miso soup, shown with Sun-dried tomato & spring onion savoury scones

    Broccoli & miso soup, with sun-dried tomato & spring onion savoury scones

    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.

  2. 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.
  3. 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.
  4. 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.

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