Recipe
Appetizer
Broccoli Miso Soup With Oyster Mushrooms
By FDL
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A miso soup you can't miss if you're looking for an easy vegan appetizer: broccoli miso soup with oyster mushrooms, a Japanese dish with a tasty twist
Ingredients
Ingredients
- Sesame oil 1 tbsp
- Scallion 1, sliced
- Broccoli 500 g florets, broken up
- Miso paste 3 tsp
- Vegetable stock 700 ml
- Soy sauce 2 tsp, dark
- Lime juice 1 tsp
- Vegetable oil 2 tbsp
- Oyster mushroom 200 g
Info box
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Japanese
Preparation
Heat the sesame oil in a pot and fry the scallions for two minutes. Add the broccoli and then quench with the vegetable stock.
Stir in the miso paste and cook for approx. 25 minutes until the broccoli is soft. Then puree everything - if necessary add some more stock - and season with soy sauce and lime juice.
Heat the vegetable oil in a pan and from the oyster mushrooms for approx. 8 minutes until they are crispy. Remove from the pan and dry on kitchen paper.
Pour the soup into bowls, add the mushrooms and season with ground black pepper.
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