Golden Mushroom and White Miso Soup with Sesame Puffed Rice
An original umami-forward soup with a velvety texture, made from deeply browned mushrooms and onion, a gentle broth, white miso, and a touch of lemon. It is finished with toasted sesame puffed rice for a crisp contrast.
Ingredients
- 500 g cremini or white mushrooms, sliced (divided en dos partes)
- 180 g yellow onion, chopped
- 12 g garlic, minced
- 30 ml olive oil
- 20 g butter
- 4 g fresh thyme
- 900 ml vegetable broth
- 45 g white miso
- 180 ml unsweetened oat milk
- 10 ml soy sauce
- 15 ml lemon, juice only
- 2 g black pepper
- 3 g salt (ajustar to taste)
- 20 g plain puffed rice
- 9 g sesame seeds
- 8 g chives, finely chopped
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Toss the puffed rice with the sesame seeds and spread on a small tray. Toast for 4 to 5 minutes at 200 °C / 400 °F, watching closely so it does not burn. Set aside for finishing.
- 2
In a large pot, heat the olive oil and butter over medium heat. Add the onion and cook for 6 minutes, stirring, until tender and lightly golden.
- 3
Add the garlic, half of the thyme, and 400 g (about 14 oz) of the sliced mushrooms. Cook for 10 to 12 minutes over medium-high heat until the mushrooms release their moisture and brown deeply.
- 4
Pour in the vegetable broth, bring to a gentle boil, and cook for 10 minutes over medium heat. Remove from the heat.
- 5
Dissolve the white miso in a ladleful of the hot broth in a small bowl. Return that mixture to the pot along with the oat milk, soy sauce, black pepper, and lemon juice.
- 6
Blend the soup until smooth and velvety. For an extra refined texture, strain if desired. Taste and adjust with salt.
- 7
In a separate skillet, cook the remaining 100 g (about 3.5 oz) mushrooms with the rest of the thyme for 4 to 5 minutes over medium-high heat, leaving them undisturbed at first, until deeply golden and concentrated in flavor.
- 8
Reheat the soup over low heat without letting it boil hard after adding the miso. Serve in bowls and finish with the sautéed mushrooms, toasted sesame puffed rice, and chopped chives.
Chef tips
Brown the mushrooms well without overcrowding the pan to build deeper flavor. If the soup is too thick, add a little more hot broth before serving.
Substitutions
You can use shiitake or portobello in place of some of the mushrooms. Oat milk can be replaced with soy milk if soy is not an issue. For a dairy-free version, use plant-based butter or more olive oil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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