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
- 2 Tbsp. Water
- 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 Tbsp. miso Paste
- 12 oz. Pkg Raw kelp noodles, rinsed
- 1 Sheet Nori seaweed, Torn into smaller pieces
- Optional: 1 tsp. Hot Pepper Sesame oil
- 1 1/2 tsp. Bragg’s Liquid Aminos
- 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: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
For those of you wondering what kelp noodles are or which ones I used, I purchased the Raw Kelp Noodles made by Sea Tangle!
So, stay warm with this easy-to-make Mushroom Onion Miso Soup and enjoy it while watching the gorgeous Fall sunsets.