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Amazing Miso Tahini Soup with Mushrooms: 1 Taste

Miso Tahini Soup with Mushrooms
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This Miso Tahini Soup with Mushrooms offers a deeply savory and umami-rich experience. It blends creamy tahini with salty miso in a warm broth, making it a comforting and immune-boosting lunch.

Ingredients

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  • 4 cups Vegetable Broth
  • 1/4 cup White Miso Paste
  • 2 tablespoons Tahini
  • 8 oz Mixed Mushrooms (sliced)
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic (minced)
  • 1 inch Ginger (grated)
  • 1 tablespoon Soy Sauce or Tamari
  • 1 teaspoon Toasted Sesame Oil
  • Optional: Green onions for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the sliced mushrooms and cook until they release their moisture and brown slightly, about 5-7 minutes.
  3. Add the minced garlic and grated ginger to the pot. Cook for one minute until fragrant.
  4. In a separate bowl, whisk together the miso paste and a small amount of warm broth until smooth. This prevents clumping.
  5. Pour the remaining vegetable broth into the pot with the mushrooms. Bring to a gentle simmer.
  6. Stir in the dissolved miso mixture and the soy sauce/tamari. Do not let the soup boil after adding miso.
  7. Remove the pot from the heat. Stir in the toasted sesame oil.
  8. Ladle the soup into bowls. Garnish with sliced green onions if desired. Serve immediately.

Notes

  • For an extra immune boost, add a pinch of turmeric to the broth while simmering.
  • Adjust the amount of miso paste based on your preference for saltiness.
  • If you prefer a creamier soup base, you can blend a small portion of the finished soup before serving.

Nutrition

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