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Wild Mushroom and Miso Soup (Vegan)

Before you jump to Wild Mushroom and Miso Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

Many of us think that comfort foods are terrible for us and that we should avoid them. At times, if your comfort food is basically candy or other junk foods, this holds true. At times, comfort foods can be perfectly nutritious and good for us to eat. There are a number of foods that, when you eat them, may boost your mood. When you are feeling a little down and are in need of an emotional boost, try a couple of these.

Make a trail mixfrom different seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all wonderful for improving your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given moment. The more of this chemical in your brain, the more pleasant you’ll feel. Not just that but nuts, particularly, are a fantastic protein source.

As you can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to wild mushroom and miso soup (vegan) recipe. To make wild mushroom and miso soup (vegan) you only need 14 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
  1. Provide mushrooms, 1⁄2 inch diced
  2. You need large yellow onion, 1⁄4 inch diced
  3. You need celery stalks, 1⁄4 inch diced
  4. Provide garlic, finely chopped
  5. Take Olive Oil
  6. Prepare fresh Thyme sprigs
  7. You need Salt
  8. Get Pepper
  9. You need Vegetable broth
  10. Take Cornstarch
  11. You need Water
  12. Provide Miso paste
  13. Prepare water
  14. Use coconut milk, that has sat a while so the coconut cream has separated from the liquid
Steps to make Wild Mushroom and Miso Soup (Vegan):
  1. Sauté in large pot mushrooms, onions and celery with olive oil until mushrooms have released most of their moisture and liquid has reduced to a minimal amount. Add garlic and stir for a minute.
  2. Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins.
  3. Take out thyme sprigs. Turn up heat again until soup starts boiling. Make cornstarch slurry by adding cornstarch to cold water in separate small bowl. And add slowly to bubbling soup while stirring. Adding just enough for soup to thicken and turn clear. Turn off heat.
  4. Make miso paste slurry and add when soup is no longer bubbling. Stir to combine. Do not boil the soup again after miso has been added.
  5. Add only the solid part of the can of coconut milk. Stirring until the cream has melted and is fully incorporated. Adjust salt and pepper seasonings. Garnish with parsley.

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