creamy-mushroom-soy-soup-recipe

Creamy Mushroom Soy Soup

Ingredients

By Joy Blakeslee, RDN
  • 1 teaspoon soybean oil
  • 2 1/2 cups, about 4 ounces, sliced fresh mushrooms
  • 1/2 cup diced yellow onion
  • 1 1/3 cups reduced-sodium vegetable broth
  • 6 ounces (3/4 cup) silken tofu
  • 2 tablespoons white miso paste
  • 1 1/2 teaspoons minced fresh ginger
  • 2 teaspoons fresh lemon juice
  • pepper, to taste
  • 1 tablespoon chopped fresh scallions, optional for garnish

Instructions

  1. Heat soybean oil in a medium saucepan over medium heat. Add mushrooms and onions and cook, stirring occasionally, for 4 to 5 minutes, until lightly browned. Remove 1/2 cup of the mushroom mixture and set aside. Add broth to saucepan and cook for 30 seconds to deglaze pan.
  2. Transfer the mushroom broth mixture to a blender. Add, tofu, miso paste, and ginger. Puree for 30 seconds just until smooth.
  3. Return the tofu mixture to the saucepan. Bring to a gentle simmer over medium heat. Season to taste with lemon juice and pepper. Divide into two bowls and top with reserved mushroom mixture and scallions.

Recipe may be doubled.