Easy 30-Minute Vegan Mushroom Soup
Vegan Mushroom Soup in Minutes!
You know when you need the comfort of a nice hot soup but don’t have half a day to dedicate to the recipe? This easy vegan mushroom soup is the deliciousness you desire minus the hassle of a complicated recipe. It’s my go-to on rainy days, cold winter nights, and whenever I need to relieve my stresses of the day.
This vegan mushroom soup calls for simple ingredients - some that may already in your fridge right now! You will need an onion, garlic, mushrooms, veggie broth, miso paste, and soba noodles.
I prefer to use Shiitake mushrooms, but whatever mushroom you have will work! For the veggie broth, I make a batch of homemade broth twice a year to keep it in my freezer. Maybe this will be my next recipe! I avoid soy for hormonal reasons but chickpea miso makes a nice substitute.
Top with sprouts, pepitas, and coconut aminos so the most delicious vegan mushroom soup of your life! Other tasty toppings include roasted chickpeas, crumb-chopped broccoli, Gomasio, and Dukkah!
As for tools, you’ll want an Instant Pot, a cutting board, a knife, and a good blender like a Vitamix.
Ingredients
1 onion, chopped
2-3 garlic cloves, minced
8oz Shiitake mushrooms, chopped
2 cups veggie broth
2-3 tbsp miso paste
Instructions
Saute chopped onion in oil. Add 2 cloves of garlic followed by the Shiitake mushrooms and saute.
Next, add 2 cups of veggie broth. Season and simmer for 10 minutes.
Blend well with miso paste. In the same pot, boil your soba noodles.
Once noodles are cooked add the toppings.
Once you make this for yourself, I guarantee this will be your new favorite soup recipe. Enjoy, friends!
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Want even more vegan recipes? Check out the rest of my vegan-related blogs here!