Roasted Vegetable Soup with Miso
Cozy Up with Roasted Autumn Mushroom Soup: A Japanese-Inspired Delight
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. This Roasted Autumn Mushroom Soup isn’t just any soup; it’s a beautifully balanced blend of earthy flavors, subtle sweetness, and umami richness, drawing inspiration from Japanese cuisine. Roasting the vegetables deepens their natural sweetness and creates a wonderfully complex flavor profile that will have you craving more.
This recipe celebrates the bounty of autumn mushrooms – feel free to experiment with your favorites! Chanterelles, criminis, matsutakes, boletes, lobster mushrooms, shiitakes, or a blend – they all contribute unique textures and tastes. The addition of firm tofu provides a satisfying protein boost, while red miso adds a depth of savory flavor that’s characteristic of Japanese cooking.
What makes this soup special?
- Roasted Vegetables: Roasting brings out the natural sweetness and creates a depth of flavor that simmering simply can’t achieve.
- Mushroom Variety: Using a blend of mushrooms adds complexity and nuance to the soup.
- Miso Magic: Red miso provides a savory umami kick that elevates the entire dish.
- Easy to Customize: Feel free to adjust the sweetness and mushroom blend to your liking.
Tips for the Best Soup:
- Mushroom Prep: If using dried mushrooms, rehydrate them before adding them to the soup. Reserve the soaking liquid for extra flavor!
- Don’t Boil the Miso: Miso is a living food, and boiling it can kill the beneficial bacteria. Gently heat it through.
- Garnish Generously: The reserved scallion greens add a pop of color and freshness.
Frequently Asked Questions:
- Can I use different types of mushrooms? Absolutely! Feel free to experiment with whatever autumn mushrooms you can find.
- Is this soup vegan/vegetarian? Yes, this recipe is naturally vegan and vegetarian.
- Can I make this soup ahead of time? Yes, but the flavors will develop even more if it sits for a day. Reheat gently, avoiding a boil.
- What does miso taste like? Miso is a fermented soybean paste with a savory, umami-rich flavor. It’s often described as salty and slightly sweet.
- Can I substitute the red miso? While red miso is preferred for its robust flavor, you can use white miso for a milder taste. Adjust the amount to your liking.
This Roasted Autumn Mushroom Soup is more than just a meal; it’s an experience. It’s a celebration of seasonal ingredients, comforting flavors, and the art of mindful cooking. So gather your mushrooms, preheat your oven, and prepare to be transported to a world of autumnal bliss!
Roasted Autumn Mushroom Soup
Ingredients
- 6 whole scallions split light and dark ends
- 4 medium carrots
- 1 medium turnip
- 8 ounces mushrooms chanterelle, crimini, matsutake, bolete, lobster, shiitake, or a blend
- 2 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1 quart vegetable stock
- 4 cloves garlic minced or pressed
- 8 ounces firm tofu cut into 1/2 inch cubes
- 1/4 cup red miso
- 2 tablespoons sugar or to taste
Instructions
- Preheat oven to 425°.
- Cut the scallions in half to split the light and dark ends. Slice the dark green ends thinly and reserve for garnish. Chop the light ends into 1/2 inch pieces. Chop the carrots, turnip, and mushrooms into 1/2 inch pieces. If using shiitake, remove the woody stems.
- Arrange the chopped light scallion, carrots, turnips and mushrooms into two mixed equal piles on two cookie sheets. Pour a tablespoon of the oil and 1/4 teaspoon salt onto each pile, and toss the vegetables until well-coated. Spread the vegetables on the sheet pans evenly.
- Roast vegetables for 10 minutes, remove pans from the oven to stir the vegetables with a spatula, then return pans to the oven for 5 more minutes.
- Pour the vegetable stock into a medium saucepan. Add the minced garlic, roasted vegetables, and cubed tofu. Bring to a gentle simmer, cook for 5 minutes, then turn off the heat.
- Put the miso and sugar into a small bowl, and ladle in 1/2 cup of the hot broth. Stir until the miso and sugar dissolve. Pour the broth back into the pan and stir to combine.
- Serve immediately, garnished with green scallion slices. Reheat any leftover soup slowly, without letting it boil, to retain miso’s beneficial qualities.
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