Creamy High-Protein Miso Mushroom Soup with Sourdough

4.5
6
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
Shallots
Mixed Mushrooms
Dark Soy Sauce
White Miso
Silken Tofu
Vegetable Stock
Sesame Oil
TO SERVE
Chilli Oil
Coriander
Crusty Breads

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    Notes
    (6)

    N
    Nuria J.
    19 days 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.
    a month ago
    Easy and comforting. Cream of mushroom soup without the cream!
    K
    Katy B.
    2 months ago
    So tasty! Quick and easy to make and minimal washing up.
    H
    Hannah T.
    2 months ago
    So good. Easy to make and filling.
    G
    Gaelle P.
    2 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.
    2 months ago
    Super easy and so tasty ! Perfect for a rainy autumn evening

    Gigi Grassia

    As a passionate plant-based nutrition coach, personal trainer, and ultra-marathon runner from Italy, Gigi (aka @gigi_goes_vegan) is on a mission: to demonstrate that a high-protein diet is entirely possible on a plant-based regimen and to show that food is a love language.

    Gigi Grassia
    View Chef profile

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