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Creamy High-Protein Miso Mushroom Soup with Sourdough

4.5
8
Notes
30 mins cook
This quick and easy recipe brings together the rich, umami flavours of mushrooms and miso with the silky texture of silken tofu. The result is a high-protein, creamy soup that’s perfect for any time of day.
Gigi Grassia

Gigi Grassia

Creamy High Protein Miso Mushroom Soup
Serves
2
Shallot
Mixed Mushroom
Dark Soy Sauce
White Miso
Silken Tofu
Vegetable Stock
Sesame Oil
TO SERVE
Chilli Oil
Coriander
Crusty Bread

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    Notes
    (8)

    M
    Michael M.
    3 days ago
    I used half as much tofu and it was still an overwhelming dominant flavor.
    C
    Carrie W.
    a month ago
    So delish! I added a leek and a clove of garlic, in addition to the shallots, doubled the soy sauce, and used a bit more broth to thin it out a bit.
    N
    Nuria J.
    3 months ago
    Truly delicious and easy. I replaced the silken tofu with drained cannellini beans, just because I had them around. The result was great nevertheless!
    B
    Beth B.
    3 months ago
    Easy and comforting. Cream of mushroom soup without the cream!
    K
    Katy B.
    4 months ago
    So tasty! Quick and easy to make and minimal washing up.
    H
    Hannah T.
    4 months ago
    So good. Easy to make and filling.
    G
    Gaelle P.
    4 months ago
    Perfect recipe, I mixed it directly in the pan to optimise dishwashing. Served with veggie nems it was a delight !
    S
    Sarah C.
    4 months ago
    Super easy and so tasty ! Perfect for a rainy autumn evening

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