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–+ servings
asian mushroom soup vegan recipe supa de ciuperci cu arome asiatice

Asian Mushroom Soup

This soup is literally an explosion of intense, exotic aromas! If you're craving something vegan, yummy, and easy to make, this Asian mushroom soup must be next on your menu!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 8 servings

Ingredients 

  • 500 g 2 cups brown mushrooms
  • 1 onion chopped
  • 2 garlic cloves sliced
  • 1 tsp thyme
  • 2 Tbsp olive oil
  • 4 L 16 cups water
  • 2 medium potatoes
  • 1 big carrot
  • 1 can of coconut milk 400ml | 13.5 oz
  • 5 Tbsp soy sauce or tamari for the gluten-free version
  • 1 Tbsp miso paste
  • 4 Tbsp mushroom protein powder - optional but recommended. I wrote here about how I discovered that Formula 1 Gourmet protein powder with mushrooms is ideal to thicken sauces and soups and to add extra flavor to your recipes. Since I tested it for this Protein Power Creamy Soup I started using it instead of flour or starch. In case you don't use this product, replace it with 4 tsp of corn starch
  • 1 tsp sesame oil

Instructions

  • Set the water to boil in a pot.
  • Peel the potatoes and carrot and cut them into cubes. Add them to the pot. Let them boil until soft - 15 minutes.
  • Meanwhile, slice the mushrooms and add them to a pan with heated the olive oil. Add the onion, garlic and thyme. Cook over medium heat for 10-12 minutes.
  • Once the vegetables are cooked, turn off the heat. Remove them and put them in a blender with a little bit of the boiled water and the protein powder (if you do not use protein powder, add 4 teaspoons of cornstarch). 
  • Process everything until a fine cream is formed. Pour the cream back into the pot and stir.
  • Add the coconut milk, sesame oil, miso paste and soy sauce. Mix. 
  • If needed, add a little more soy sauce. I did not use salt for this recipe, as both the soy sauce and miso paste are very salty.
  • Add the cooked mushrooms and mix. Your soup is ready!