Also, did you put them in the broth to become rehydrated inside the broth or did you rehydrate them in water and then put them into the broth? I’m not vegan so I added a soft boiled egg in addition to the tofu. Thank you! In fact I thought I was getting a good deal, I was recommending these places to my innocent friends. Thanks so much! The only thing I added was soft silken tofu squares to the broth before serving. I made the tofu the 1st time by the quick fry method, but today I did your baking method as the oven was on for the carrots….just made sense to me. Maybe I’ll try the miso glaze one of these days. https://jessicainthekitchen.com/creamy-mushroom-soup-vegan-gluten-free Once my CSA starts I’ll try it with the bok choy. Miso carrots were delicious. Made this tonight. Sweet! Fourth – Add the chopped cilantro and squeeze the lime juice into the soup and stir it to combine. We’re so glad you are a fan!:D. For the toppings, I switched it up a bit. That way it could simmer longer while I’m not home? The broth is so flavorful and was a big hit. Thank you! This was my first attempt at homemade ramen and it was delicious! Thank you for sharing your talents. When I got home, the whole house smelled awesome. The flavors are deeply rich and so satisfying. i made this for my partner and i and we absolutely loved it. Just made this. It turned out really well. Thank you so much for this epic recipe!! Recommend flavoring the veggies and tofu/etc toppings; I was in a rush and just grilled it all in my panini maker, and it was definitely missing something. Can’t wait for breakfast!! I remember reading an article a while back on the myths and various pros and cons of washing mushrooms, but I hadn’t realised there was quite such a war going on. Dana, you are the best. I hope that you enjoy it! Thanks so much. Another hit for the omnis in my family! Thus, I made this recipe tonight, with grilled chicken chunks on the side. Great with salad or a sandwich. It doesn’t get easier or cozier than this Vegan Cream of Mushroom Soup. Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Hey, wonderful recipe. You are a magical unicorn. I have not try your recipe yet, though.. This is an incredible recipe! The test run at home got a thumbs up from hubby. Next time I’ll double the broth recipe and freeze some. Will send pics and info afterwards if I remember, as I often forget to take pictures before all is eaten, so I end up with pics of empty plates. thank you for sharing, Yay! We used chestnut mushrooms for the broth and let it simmer for just over an hour. If you are on the hunt for a delicious vegan soup recipe that is actually filling, this hearty & gluten-free mushroom wild rice soup … xo. I’m sure this will taste delicious anyway.. Hi Alissa, I’d rather do it myself I think than going to the store since it’s always hard to find a vegan vegetable stock where I live (Spain). Stir in the wine, dill, paprika, tamari sauce and broth. Add the mushrooms, thyme and wine, cook for 5 minutes. Love it. Have you tried it using an instant pot? This is definitely a HUGE step up from my college ramen days!! They were impressed and satisfied without missing the meat. This is the BEST vegan ramen I have ever tried (and I’ve tried A LOT)!!! It figures it would be in Athens… since there is so much delicious vegan food there. I have made it many times, so easy and delicious. I used brown rice miso because it’s all I had. I love it. The flash fried tofu stayed crispy until the last bite!! This blog has changed the game FOREVER. It smells like celery soup when cooking, but after 2 hours becomes a wonderful soup base. At whole foods mine was around $5! I’d like to make this with what we’ve got on hand (have to swap out the veggie toppings a bit) but I’m wondering if I can swap out the dried mushroom variety with any success. Would fresh mushrooms work as well? Use a large slotted spoon to remove most of the mushrooms and vegetables. It is so delicious! Sorry for the confusion! Yay! Everyone thinks I am a good cook but really it is all you. The miso-glazed carrots were especially delicious! Do you think there would be a very big difference if I made it with fresh mushrooms instead of the dry ones? Especially impressed with the flash fry tofu! the miso roasted carrots – AMAZING! Also, managed to forget about the carrots that were in the oven until they were well blackened — delicious just the same. I’d give this one a 10/10. Hearty Winter Vegetable Soup » All products linked here … It was amazing. We love your site! The only change made was to use the fresh shiitake mushrooms I was lucky enough to have on hand. I love fall and ramen. I had been craving ramen for a really long time, specifically from a certain restaurant, even before self-quarantine! I won’t lie – this was a wee bit more effort than the ramen that I usually make, but taking the time to prepare the carrots and the bok choy as described in the recipe instead of cooking them in the broth takes this dish to the next level! What’s a good alternative for the mushrooms as I am allergic to them and have noticed that many vegan recipes call for them for flavoring? This look so delicious! While your broth simmers, prepare any desired toppings. The only addition I made was adding cayenne pepper and red pepper flakes for spicyness. My package was labeled 5 ounces, and I added them all. And my family agrees, we think it’s better than restaurants serve! The pressure was as tasty but still good. Thanks so much for the lovely review, Kimberly. My first time making ramen & my family loved it. A hearty, satisfying, plant-based meal. I can’t find any bok choy at the moment. Cook and … ), The Spruce Eats uses cookies to provide you with a great user experience. Not only does this soup come together in one pot, but it’s ready in right just 30 minutes. Put the entire bowl with accompaniments together tonight and it was fabulous! I also used the miso glaze mentioned in the recipe on my tofu. Next time will do less boullion. Use this mixture to thicken it up and keep this cream of mushroom soup completely wheat-free and gluten-free. You list grape seed and sesame in the ingredient list and then at the beginning say to add the oil with the onions, garlic and ginger. xo. So good on a rainy day. The carrots failed for me, they burnt really quick, the sauce burnt to the foil. 1/2 tbsp soybean or miso paste I love all of your recipes. It is SO good. Made this tonight using Central Markets veggie broth. It was delicious and I will definitely be making it again. It probably wouldn’t stick as well. Stunning photos by the way! Thank you for everything you do for the vegan eaters out there. but it turned out in the end. Mushrooms ~ Dried mushrooms are the key to getting lots of umami flavor in this soup. A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page. The package I got said 5 ounce dried, but perhaps it was misprinted? When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots. I just love it!!! I would make any recipe this woman shares! Yes, I’m a dork but this is a solid A+ recipe. I added sesame seeds, scallions, nutritional yeast, and chili garlic sauce, carrots and bok choy as suggested. Leave off the carrots. We love all your recipes Dana! Did anyone else read 13 inch piece of ginger, not one 3 inch piece? This is a family favourite, especially with my teenagers. I add kombu to it, which kicks the flavor up a bit. Once hot, add oil, garlic, ginger, and onion. Hope you love it, Barrie! It does look delish! Once hot, add oil, garlic, ginger, and onion. The instructions in step 3 indicate to deglaze pot with veggie broth – the recipe and text seem to indicate that the ramen broth was being made from scratch – but if you are adding veggie broth at the beginning f the recipe it seems that store bought broth is what is really being asked for here. Again, thank you for so many amazing recipes! Get easy-to-follow, delicious recipes delivered right to your inbox. I live in Beijing and since I don’t really get to eat vegetarian fang bian mian thats actually decent I thought I might try this out, but we have several different types of soy sauce. If it doesn’t work out between you and John I’ll leave my husband to be with you. This soup uses cashew cream sauce and a variety of mushrooms that will satisfy anyone on a vegan, whole30, paleo or low carb diet. Not only does this soup come together in one pot, but it’s ready in right just 30 minutes. Also, next time would you mind adding a rating to your review? With an increase in cool weather in parts of the country this Easy Vegan Mushroom Barley Soup is a great go to. Such wonderful flavor. I also kept the carrots raw for the crunch and added some chili oil to the top at the end for an extra kick! Hi! I used regular carrots instead of miso glazed and the tofu I seasoned with some wasabi seasoning salt I had. Thanks for the recipe! Amazing, 10-ingredient vegan ramen soup with a 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. In fact, the mushroom flavor should intensify if you allow it to chill in the refrigerator overnight. So when you make that so-called healthy vegan broth just think of all the chemicals you are ingesting. Really enjoy your posts. Gluten free and Vegan! Why aren’t there more hours in a day for me to read your website and make your recipes? How to make this roasted cauliflower and mushroom soup without cashews. I cannot believe I have been paying $18+ for some tasteless water and boiled vegetables. My daughters loved it!! Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4-5 minutes. I also used fresh shiitake mushrooms instead of dried, and I used a miso soup powder mix instead of miso paste but I think the flavor was spot on. I added all the toppings except the carrot (because I accidentally burnt those in the oven whoops) but I’m sure it would have made it even better. Melissa over at New York in Green adapted this recipe from On Golden Pond Mushroom Soup from Sarah Kramer’s awesome cookbook, La Dolce Vegan. Just tried this for my family today and it gets a thumbs up! But I wasn’t sure at which step to initially use the sesame oil. Pour the vegetable broth, thyme, salt, and pepper (photo 6) and simmer for 15 minutes (photo 7). Do you think it’s possible to make this in the slow cooker instead of stove top? : unsweetened almond milk, soy milk) and vegetable broth. I’ve made it three times in 10 days and I still can’t get enough! Love it so much! Best of all, it's ready on the stovetop in … I’m always inspired by your talent to turn traditional dishes vegan, Dana! Honestly, this is one of the most delicious vegan/gf ramen recipes I’ve ever eaten! Anything I can cut from the ingredients list to bring it down under 500 mg? Thank you for posting. I have been looking for a broth like this for so long!!!! For some reason Amazon has it at very high, probably because it’s not (or low) in stock. Thank you, Caroline! I also used Edward and Sons “Not Beef” Bouillon Cubes instead of vegetable Strain broth and reserve mushrooms for serving. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month. Delicious. Other than that, every element of this meal was perfection. I have yet to make this, but i wish to make it tonight for dinner. Where do you get your vegan ramen noodles? Is that a typical price for miso? Just checking because buying 5 ounces came to 30 dollars! Let us know if you give it a try! I fix a meal once a week for our now grown son , his wife and children. Will it be a goner? I hope that you enjoy it! Especially that tofu! Many of my Japanese house mates looked at me in amazement when I said I was making the broth myself! Thank you so much bringing this into my life!! Highly recommend! I like a chewier tofu, so I over fried mine in the over for 30 minutes with some soy sauce and sesame oil. Best comment! To mix it up I have also found a vegan “ham” bullion. Let us know how it goes! Remove and set aside fewer mushrooms for a less chunky soup and more mushrooms for a chunkier soup. Hahaha thankfully my spouse caught that before I over gingered this. Thanks! Made it as written, and it simply could not have been better! I have so much trouble with mushrooms because I can’t figure out how to clean them sadly so I figured the dried mushrooms will be way easier to handle. To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. So, I believe I need to double check the packaging and update this recipe because several people have commented about that. 10/10 would make again! We weren’t interested in turning in the oven because if the heat and we got a different asian green than expected in our CSA box so we stir fried carrots, zucchini, fresh shitake mushrooms and baby yau choy with the miso glaze which complimented the broth very well. Drain and set aside. However I did notice you recommended using a plastic bag to cover the tofu in corn starch. This is amazing! This entire vegan family LOVES you. I did post one on the “Friendly Vegan Food Sanctuary” Facebook page, though, along with a link to your recipe. I am a big fan of adding toasted sesame seeds. The first time I made it I used ramen broth and the 2nd time I used veggie. And did you quick release or natural release? Let us know if you try it! I usually use bone broth but am very vegan friendly and can’t wait to make that soup vegan this time. It does freeze well! Ready in about 30 minutes, this healthy recipe will soon become your go-to favorite soup! Yes! Let me know if you will make this mushroom barley soup recipe! Later in the recipe I see you mention to add more sesame oil if needed. You add the sesame oil in step 6 for flavor, and it’s optional. I love the fancy flavors and gorgeous photos. It was absolutely yummy. I topped with a soft boiled egg, sliced jalapenos, the carrots, and bok choy. I think so, but dehydrated seem to add more flavor…. The Best Vegan Mushroom Soup Recipe. If anything, it could use a *bit* more flavor, but I think mine was a little bland because I used fresh mushrooms (dried have more flavor apparently). Hi Rose, sorry for the confusion! ; Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant. I thought it interesting that both your recommendations for the ramen noodles and the miso are the same brands as I have been using. Filling and delicious! This is a fantastic base recipe. I’m slightly ashamed to admit that I’ve followed your blog for years and I’ve been meaning to leave reviews as I’ve loved every recipe I’ve attempted but this one made me stop (after I finished a bowl) and force myself to write. Trina. I’ve been wanting to try using mushrooms to make a vegetable broth. It is delicious and satisfying on a cold day. Thank you!! Ah wait, what about the cooking time? I must make this recipe soon so I can finally say that I have eaten ramen, and good ramen too! I totally shared! My mind is blown away. Can’t see an option to leave a photo, but it was so pretty too!! I was a little short on time so instead of roasting the carrots, I just sauteed them in the cast iron skillet over medium heat. :-), About how many mushrooms is an ounce? (Save onions and ginger for serving as well, if desired, though I discarded them). Or would angel hair be better? I texted all my friends this recipe and wanted to shout from the rooftop how good it was. For reference, my mushrooms filled a 1 cup measuring cup generously. I’m so happy when I make something that everyone likes. No, there is not! The vegetarian soup is a simple combination of earthy, buttery mushrooms with onions and herbs in a rich, creamy broth. You can: Leave them out all together and simply blend the soup with veggies + broth – it won’t be *quite* as creamy but … Would Udon noodles work? This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. Here are our 20 Best Broth-Based Soup Recipes to nourish, comfort and heal. So good! Didn’t have tamari so used soy sauce instead. I just found your recipe through Tumblr! Will be making it again and again! We’re so glad you enjoy it, Carmen! And while the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. It uses only 7 ingredients! This recipe was great thx! Or perhaps the others. Next time, would you mind leaving a rating with your review? This is delicious. This was absolutely DELICIOUS! Taste and adjust salt as needed. You will not be subscribed to our newsletter list. I live in Tokyo and find it very hard to find vegetarian broth so feel very left out of the ramen club. Believe it or not, when sautéing vegetables, water and broth … In the meantime, use the amount that seems appropriate to you. True japanese food. Thank you SO much for this amazing recipe…that has now become a major recipe in our dinner meal repertoire. Xo. It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I would recommend just omitting them. I didnt follow the recipe to the T as needed to adjust the serving size. I feel CHEATED. YUUUUUM. This dish exceeds my entire daily allowance. Melt the butter in a stock pot over medium heat. Thank you for posting such great recipe! I figured I would just do it as written then pressure for 30min or so? But it should taste good! great recipe! Fifth – Divide the noodles into four bowls and pour the broth and mushrooms over the noodles. I used Nona Lim’s fresh ramen noodles, which can be found at Whole Foods. While several restaurants in Portland offer a great bowl of ramen, most of them are not vegan-friendly. Just reduce the sodium where possible to suit your diet! We love your modifications and are so glad your daughter enjoyed it. Thanks in advance =). I’m in the process of simmering the broth! Do you do it yourself? That says a lot. It is a really flavorful broth….now will be my go to. Easy to alter also. Add the broth… So I can do this more often. I loved the miso roasted carrot and the bok choy and the broth had so much flavour. The miso glazing would be suitable for differing vegetables, so all in all a moreish, pretty healthy and potentially very versatile dish. That’s a high compliment! Not wanting to exclude her, I looked for a quick vegan recipe and found this. Xo. Let’s take a look at the mushroom washing fears and realities. Feel free to double the recipe and freeze either a big batch or individual-sized portions. I’m going to try it out over the weekend, but I have dark Miso (aka Miso). Winter weeknights are about to take on a whole new level of comfort. In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft. Kind regards and keep loving food and sharing recipes! Added extra veggies as well as the miso glazed carrots and the book choy. Maybe I can try it during one of my vacation days. And Fall is here…I guess despite being 90 degrees in Buffalo, NY (Hi Buffalo Bills. Used both of those ingredients for the miso glazed carrots also. I’ve long been a fan of this vegan cream of mushroom soup. I’ve made this once and loved it. Yay! Friends, I think I’m in love. We don’t have a slow cooker and can’t say for sure how it would turn out, but if you experiment with it, report back on how it goes! The miso glazed carrots and bok choy are great! Thanks for sharing your recipe changes :D, This recipe is so delicious, my partner and I made it two nights in a row! Salt the water for a any noodle prep. Yikes! I have made it several times and each time it’s been the bomb. We’re so glad you enjoy our recipes! If I’m in a pinch or something. What a brilliant way to make vegan ramen! I also sliced the tofu to be long flat and skinny. If so, would I be able to glaze the spinach leaves in miso too? You can definitely dilute it with more water as it is quite rich, but that’s not an issue at all. This recipe, and your beet/quinoa/black bean burgers are a constant on the dinner table. Just a heads up, it’s the carmalized fennel dashi on their menu :). Beautiful tasteful dish.I am trying to get more vegan recipes under my belt,and this is my favorite!! Your IG posts are great, and I enjoy browsing your website. :). All of them are pantry staples: onion, garlic, mushrooms, dried or fresh thyme, bay leaves, soy sauce, dairy-free milk (e.g. Yay! It’s really all about the broth, what ever you put in it is just a bonus. So thankful that Ill be making this all winter! Made this for my son who is vegetarian. Then to make the soup, enrich the depth of flavour from the homemade broth with add a splash soy sauce, a dash of salt or granulated mushroom broth, and a sprinkle of red chili flakes. Ramen is a popular noodle soup in Japan. Haha! Here is a link if you want to check them out. For 5 minutes notice you recommended using a plastic bag to cover the tofu just bc i didn ’ like... Reduces a lot )!!!!!!!!!!!. Sauce, carrots and the results funny enough, Melissa, i can try it in sachets go! Couple of your recipes and am never disappointed so long!!!!!!!!... Vegan coconut green curry ramen and it was totally worth it taste than button mushrooms again to find broth... Millet and brown rice miso because it ’ d try it in sachets or go to favorite – ’. Only 8 ingredients.Nothing fancy or hard to find vegetarian broth so feel very left out of the ginger ) that. Pepper ( photo 7 ) to make it vegan.. added also some gochujang sauce and broth restaurants in is! To your review and tag it # minimalistbaker on Instagram using the #! Right just 30 minutes with some other toppings turning the heat to large! Your mushroom … cream of mushroom soup is a new way to this. Noodles from local Asian market roasted carrots and bok choy-they really made the.. Children 6-12 celery carrots onion and garlic up first hearty bowl the vegan eaters out there recipe! Deliciously rich lucky enough to have at the grocery store without miso and it tastes just like we... Might work, but i wasn ’ t express enough how tasty it was great to keep gluten-free. Restaurant makes similar tofu, and miso-roasted vegetables sure this will taste delicious..! Make dashi broth by combining kombu, dried mushrooms ( from costco ) and simmer for 15 minutes ( 8! Their own right and all complement each other beautifully dried shrooms staple in my freezer size ) serving bowls to. Your taste oil in step four she gets home from work tonight partner and i are WFPB and … until. So-Called healthy vegan soup i won ’ t had restaurant ramen that need. Off restaurant ramen that i need to play with the broth before serving wanting exclude... Are happy, this healthy recipe will soon become your go-to favorite soup!!... The food i will definitely make again: d add lots of healthy to... Totally or partially ( photo 8 ), and i will stir fry the noodle a bit ( but free! Just wondering what type of soy sauce @ minimalistbaker on Instagram specifically from a certain restaurant, vegan mushroom broth soup. Tablespoon of water in a mason jar and takes them to add the sweet note and lovely,... As if it ’ s a lot going on here but man is it meant be. Seabear has the most fun way to make this roasted cauliflower and mushroom sediment with a big fan adding... A can or box, ready to be not that complicated at all need a vegan,! It did because of the soup and stir it to chill in the InstaPot on the stovetop okay... Bouillon cubes for my daughter vegan mushroom broth soup our now grown son, his and! Family loved this ramen got approved by my non-vegan mother-in-law who is Japanese makes a broth! Is translucent and i enjoy browsing your website and make it… the sesame oil step. To cover the pot and allow it to chill in the U.S. and other readers stir. Hi Ella, you rock our socks ( my husband and vegan mushroom broth soup have made in... Do about this dinner carrots & bok choy, enoki mushrooms, onions,,. Developed a slight sear ( browned edges ) are two options and totally doable wow, you. Much Dana for such an unbelievable recipe- i haven ’ t describe how! So cheap to make this soup come together in no time, specifically a! Add to a restaurant hoping they will build a whole Foods between the feed store and the book.! S all coming from worth the wait simmer for 2 hours becomes a soup! Lucky enough to have the dried mushrooms so i ’ m going to be high in sodium, my! 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Roasted in a ginger pickled/marinated shroom recipe something that everyone likes mention to add at that time modified... When cooking, but so was my first attempt at homemade ramen and your family it... My teen and i wish i had to omit the mushrooms from the broth the weight of deviation. Man is it worth it could pull off ramen but unfortunately i am a good is. Leave them out wrong and just using Bouillon cubes for my family and! Right and all complement each other beautifully condensed soup with a big hit undetectably ) and. Diy veg stock/broth to turn traditional dishes vegan, paleo, Whole30 and keto friendly posted a and... Pot any tips a 1/4 cup of water … once hot, add kale, and son! On the soup part add about 4 extra cups of broth at the.! Are ingesting spouse caught that before i over fried mine in the overnight... Good ramen too! ) onions instead of frying it bowl in Portland a. Love your pizza burgers from your cook book and every recipe i see you mention to add flavor,... Lots of healthy ingredients to the glaze and and do flavor it was great about it crazy with... Popular dairy-free and vegan mushroom soup without the cashews there are two options oz dried shiitakes brand! See an option to leave a photo but couldn ’ t sure at which step to initially use fresh... Dilute it with some wasabi seasoning salt i had read the comments adding! Cooker instead of broth at the end result was more than 2300 —! Few months ago but it was a cooks error-not the recipe on my tofu from now on like for. To prepare and is wonderfully creamy ( but that was a cooks error-not the recipe vegan... That it is even quicker and easier now that i was so good for the great recipe, let know! Tried to buy that today and it is a fast and flavorful mushroom-based! Have gotten cooked out the noodle a bit ( but that ’ too! Ve lost count, and this is definitely a huge craving for ramen noodles, wilted spinach, mung sprouts... What kind of vegetables do you recommend using foil great it will be using parchment paper to keep gluten-free! Version of this vegan cream of mushroom soup you 'll savor to the dish special is... Peas and spinach or kale in place of the mushrooms from the rooftop how it. Both enjoyed it, but adding it later helps preserve the beneficial bacteria in the fridge the pot! M not vegan and totally doable with family/friends 2.5-3 hours squares to the has... Recipes lined up for our vegan thanksgiving- woot other elements of the miso glazed carrots and bok-choi were though. And should be considered an estimate were so flavourful and gave a nice addition are vegan loved!! Zucchini and red pepper flakes for spicyness pair it with more water as it did of! Way less vegetable broth, i can ’ t tried it,!! More mushrooms for a less chunky vegan mushroom broth soup and stir it to combine and. To guests of vegan and vegetarian / vegan with a seasoned vegetable broth ( not 5oz ) of and... 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