Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
5
Low
Nutrition per serving
Calories224.3 kcal (11%)
Total Fat12.1 g (17%)
Carbs17.9 g (7%)
Sugars10 g (11%)
Protein9 g (18%)
Sodium2290.6 mg (115%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Clean and slice the mushrooms.
Step 2
Finely chop the onion and garlic.
Step 3
In a large pot or Dutch oven, heat a little vegetable oil over medium heat.
Step 4
Add the chopped onion and garlic and sauté until softened and fragrant, about 3 minutes.
Step 5
Add the sliced mushrooms to the pot and cook until they start to soften and release their juices, about 5-6 minutes.
Step 6
Add the wine and stir, and then cook for about 2 minutes more.
Step 7
Pour in the vegetable broth and bring the mixture to a simmer.
Step 8
In a small bowl, whisk together the miso paste and a ladleful of the hot broth until smooth.
Step 9
Stir the miso mixture back into the pot, along with the coconut milk and soy sauce.
Step 10
Allow the soup to simmer gently for 10-15 minutes to allow the flavors to meld together. Reserve a few mushrooms for garnish.
Step 11
Purée in a blender until very smooth, about 2 minutes.
Step 12
Taste and add more soy sauce if needed.
Step 13
Chop the green onions for garnish.
Step 14
Serve the soup hot, garnished with the chopped green onions and the reserved mushrooms. Use a squeeze bottle to add some coconut milk for additional garnish if desired.
Notes
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