miso mushroom soup

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I’m a bit obsessed with miso and like to put it in as many things as possible. It’s got a really delicious salty umami flavour and its packed full of goodness including thousands of beneficial bacteria to help keep your gut happy. Make sure when you’re cooking with miso you add it at the end of cooking as the friendly bacteria don’t like to be boiled!

This is a nice quick easy recipe for a delicious mushroom soup - nourishing, warming and punchy! Enjoy!

INGREDIENTS (serves 2)

2 portobello mushrooms

125g shiitake mushrooms

1 shallot

1 thumb nail ginger

1 large clove garlic

stalks of a bunch of coriander

1 sweet potato

2 cups mushroom stock

splash oat milk

teaspoon miso

METHOD

  1. Soften the onions, garlic and coriander stalks and ginger in a deep pan until translucent

  2. Add the copped mushrooms and cook for around 4 minutes before adding the sweet potato and the stock

  3. Cook until the potato is soft then take off the heat and add the miso, black pepper and oat milk and whizz with the hand blender of wait to cool a little and whizz in a blender

  4. ENJOY!

emily barker