Creamy Mushroom Soup
My Creamy Mushroom Soup is a dairy-free soup made with shiitake mushrooms and blended tofu for a thick texture without cream. This nourishing, plant-forward recipe is high in protein and full of umami flavor.
Ingredients
- 1 tsp sesame oil
- ⅓ onion, minced
- 2 Tbsp garlic, minced
- 1" knob ginger, cut into slices
- 1 stalk green onion, chopped with white and green parts separated
- 8 oz shiitake mushrooms, sliced
- 2 cups chicken broth, unsalted
- 16 oz silken tofu
- ½ Tbsp chicken bouillon powder
- ½ Tbsp soy sauce
- ½ Tbsp fish sauce
- ½ Tbsp miso paste
- ½ tsp salt
- ½ tsp pepper
Garnish
- Green onions
- Cilantro
Instructions Start Cooking
- Heat a large pot or deep skillet over medium heat. Add a small amount of oil, then sauté the onion, garlic, ginger, and white parts of the green onion for about 2 minutes, until fragrant and softened.1 tsp sesame oil, ⅓ onion, 2 Tbsp garlic, 1" knob ginger, 1 stalk green onion
- Add the mushrooms and cook for about 10 minutes, stirring occasionally, until they release their moisture and become tender.8 oz shiitake mushrooms
- Pour in the chicken broth and add the tofu. Allow the broth to heat then bring to a gentle simmer and cook for 3 minutes.2 cups chicken broth, 16 oz silken tofu
- Stir in the remaining seasonings. Cook for another 2 minutes, allowing the flavors to combine.½ Tbsp chicken bouillon powder, ½ Tbsp soy sauce, ½ Tbsp fish sauce, ½ Tbsp miso paste, ½ tsp salt, ½ tsp pepper
- Remove from heat. Carefully transfer the soup to a blender and blend from low to high speed until smooth and creamy. (Blend in batches if needed and allow steam to vent safely in between blending)
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