Description
A rich, umami-packed mushroom soup enhanced with savory miso and finished with a luxurious truffle oil drizzle.
Ingredients
Scale
For the Crust:
- 4 cups vegetable broth
- 2 cups sliced cremini mushrooms
- 1 cup shiitake mushrooms, sliced
- 3 tablespoons white miso paste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon truffle oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
- Add sliced mushrooms and cook for 5-7 minutes until softened and lightly browned.
- Pour in vegetable broth and bring to a simmer. Reduce heat and let cook for 10 minutes.
- In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth. Stir into the soup along with soy sauce.
- Simmer for another 5 minutes, then remove from heat. Stir in green onions and season with salt and pepper.
- Ladle into bowls and drizzle with truffle oil just before serving.
Notes
You can customize the seasonings to taste.