Coconut Miso Mushroom Soup Recipe
Recipe By Martha Stewart-2
This silky take on cream of mushroom is actually cream-less; coconut milk is subbed in for traditional cream for a satisfying plant-based soup.
4.8
12 Rating -
Rate
Vegdiet
30minstotal
20minsPrep
30m.total
20m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Coconut Miso Mushroom Soup Recipe
- 3 ounce Cremini or button mushrooms, thinly sliced, plus more for serving
- As required Kosher salt and freshly ground white pepper
- 1/2 teaspoon Vegetable oil
- 1 part Scallions, white and light green chopped, tops thinly sliced on the bias for serving
- 1 teaspoon Minced fresh ginger
- 1/4 tablespoon Minced garlic
- 1/4 tablespoon White or yellow miso
- 0.63 cup Vegetable broth, plus more as needed
- 1/4 can Coconut milk
Nutrition
value
value
174
calories per serving
6 g Fat24 g Protein3 g Carbs3 g FiberOther
Current Totals
- Fat6g
- Protein24g
- Carbs3g
- Fiber3g
MacroNutrients
- Carbs3g
- Protein24g
- Fiber3g
Fats
- Fat6g
Vitamins & Minerals
- Calcium11mg
- Iron2mg
- Vitamin A13mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B915mcg
- Vitamin B120mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium36mg
- Manganese< 1mg
- Phosphorus203mg
- Selenium18mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-2