This filling, comforting, mushroom onion miso soup makes a great start to any meal. Plus, it’s great for when you’re feeling under the weather.
Lately, I have been feeling quite nostalgic and I think that it has a lot to do with seeing posts from family and friends in different parts of the country that I miss. In October of last year a spent nearly the entire month away from home, in New York and Michigan visiting family. I had some really great times there and I want to go back SO badly. It probably doesn’t help that I have been listening to Ryan Adams a lot, and that one of my cousins and I share an immense love for him.
I think I may just be getting stir-crazy, it has been quite a while since my last trip/adventure. Hopefully, soon I’ll be visiting my younger sister in Phoenix who has been living there for a couple of months. I’ve already picked out some of the vegan places I’d like to check out. 😉 Plus, she just adopted this adorable Manchester Terrier! How cute is she, with her new little bow? Adorable, to say the least.
But, because I can’t travel at all right now, I’ll make the best of being at home and staying comforted. Really, what’s more comforting than soup? Not much in my book. And what better way to start off a filling meal than with a warm bowl of miso soup? Of course, this is a little elaborate in comparison to the traditional miso soup served with sushi, but that’s what makes this recipe special. If you want to have this Mushroom Onion Miso Soup as a full meal instead of just an accompaniment, add some firm tofu for its protein content.
One Year Ago: Pumpkin Hummus
Mushroom Onion Miso Soup
This filling, comforting, miso soup makes a great start to any meal.
Ingredients
- 2 tablespoons water, for sautéing
- 3 cups half–moon sliced white onions
- 3 cloves garlic, sliced
- 1 1/2 cups sliced button mushrooms
- 1 1/2 cups sliced baby bella mushrooms
- 4 cups water
- 2 tablespoons miso paste
- 12-ounce package raw kelp noodles, rinsed
- 1 sheet nori seaweed, torn into smaller pieces
- Optional: 1 teaspoon hot pepper sesame oil
- 1 1/2 teaspoon soy sauce or liquid aminos
Instructions
- Place the onions into a large pot over medium heat, along with the 2 tbsp. of water and cover with lid. Stir the onions every 2-3 minutes and add the garlic in once they start to turn clear.
- After roughly 7-8 minutes, add the mushrooms to the pan and cover with lid, stirring occasionally until they reduce in size and become soft.
- Carefully pour the water into the pot, stir the miso paste in along with the kelp noodles. Cover with lid and bring to a simmer over low-medium heat for 10 minutes.
- Once the noodles have relaxed, add the seaweed pieces, hot sesame oil and liquid aminos into the pot. Stir a few times and serve warm, and perhaps with some chili paste or sriracha!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 328Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgCarbohydrates: 55gFiber: 11gSugar: 23gProtein: 13g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
For those of you wondering what kelp noodles are or which ones I used, I purchased the Raw Kelp Noodles
So, stay warm with this easy-to-make Mushroom Onion Miso Soup and enjoy it while watching the gorgeous Fall sunsets.
Gluten-Free Millet Stuffing - Vegan Yack Attack
Sunday 15th of November 2020
[…] Thanksgiving Leftover Recipe Ideas // 5 years: Double Pumpkin Beer Float // 6 years: Mushroom Onion Miso Soup // 7 years: Oven Roasted Vegetable Noodle […]
Mushroom Onion Miso Soup | Vegan Yack Attack | Vegan Coyote
Thursday 22nd of October 2015
[…] Source: Mushroom Onion Miso Soup | Vegan Yack Attack […]
The Ultimate Fermented Round Up - The Organic Dietitian
Wednesday 18th of March 2015
[…] Mushroom Onion Miso Soup by Vegan Yack Attack […]
Squash & Scramble Breakfast Tacos | Vegan Yack Attack
Monday 12th of January 2015
[…] Two Years Ago: Mushroom Onion Miso Soup […]
Laurie
Thursday 20th of November 2014
Maybe you know something I don't, but can I suggest not adding the miso paste until the soup is otherwise finished and off the heat? Since it's a live culture item, I believe a 10-minute simmer will destroy the "good bugs" that are the main reason to consume miso. I've always been given to understand that you only add the paste once you know you won't be bringing the soup back up to a simmer or beyond. Thanks for the recipe - am going to make a variation of it tomorrow. Best regards!