COCONUT-MISO MUSHROOM SOUP

Coconut-Miso Mushroom Soup image

Provided by Greg Lofts

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 9

12 ounces cremini or button mushrooms, thinly sliced, plus more for serving (optional, see cook's note)
Kosher salt and freshly ground white pepper
2 teaspoons vegetable oil
4 scallions, white and light-green parts chopped (1/2 cup), tops thinly sliced on the bias for serving
4 teaspoons minced fresh ginger (from a 1 1/2-inch piece)
1 tablespoon minced garlic
1 tablespoon white or yellow miso
2 1/2 cups vegetable broth, plus more as needed
1 can (13.5 ounces) coconut milk

Steps:

Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.