Wednesday, 2 April 2014

#WIAW - Spicy Miso Mushroom Soup

Remember last month when I went to the Thrive Energy Cookbook Launch? And when I hung out with my triathlon hero Brendan Brazier? Well after about 2 months of looking longingly at all of the yummy recipes, my schedule finally calmed down and I had some evenings at home to put the book to the test. So I thought I would share my first recipe experiment for this week's WIAW.

I am not sure how it is in your neck of the woods, but here in Toronto it has been COLD. I think Spring is coming. But obviously the first recipe I needed to try was soup. The Spicy Miso Mushroom Soup was the first recipe on the agenda. I was impressed with how easily it all came together. I loved the spicy flavor profile. And the "meaty" mushrooms were really filling and tummy friendly!

Spicy Miso Mushroom Soup


1/4 cup Coconut Oil
2 cups diced Sweet Onions
1 cup diced Leeks
1 cup diced Celery
Sea Saly and Black Pepper
2 Thai Red Chilies
4 cloves Garlic
2 tbsp fresh lime juice
2 tbsp miso paste
1 tbsp cumin
1 tbsp paprika
4 cups diced king oyster mushrooms
2 cups enoki mushrooms
6 cups vegetable stock
1 tsp Sriracha sauce
3 green onions, finely chopped
1/2 cup bean sprouts


  1.  Heat the coconut oil in a stockpot over medium-high heat. Add the onions, leeks, celery, and salt to taste. Cook, stirring occasionally, until onions are translucent.
  2. Stir in the chillies, garlic, lime juice, and miso paste. Add cumin, coriander, paprika, and salt and pepper to taste. Add King Oyster Mushrooms and Enoki Mushrooms. Cook, stirring frequently, until the mushroom are tender and have released some of their juices (approx 3 min.)
  3. Add the vegetable stock, increase heat, and bring to a boil. As soon as it starts boiling, reduce heat to simmer. Stir in Sriracha sauce and simmer for 15 minutes. Serve garnished with green onions and bean sprouts.
I hope you guys are having a GREAT week!
Love Your Favourite Darwinian Fail,
Krysten