Quick & Easy 3 Minutes Vegan Cup of Soup (Japanese-Style Cream of Mushroom)
This homemade soup is ready in 3 minutes. And you don't have to worry about additives! Great for those hectic mornings!
Equipment
- pot
Ingredients
A
- 25 g shimeji mushrooms
- 1 teaspoon onion koji
- chopped garlic if available. Garlic powder is also good
- 100 ml water
B
- 100 ml plain soy milk
Finishing touches
- salt to taste
- pepper to taste
- croutons to taste
- dried parsley to taste
Instructions
- Remove the hard bottom from the shimeji mushrooms with a knife and cut into the desired size or break apart by hand.25 g shimeji mushrooms
- Place A in a saucepan and heat over medium heat for about 2 minutes.1 teaspoon onion koji, chopped garlic, 100 ml water
- When the shimeji is cooked, add the soy milk and bring to a quick boil.100 ml plain soy milk
- Season to taste with salt and pepper and transfer to a serving dish. Top with dried parsley and croutons if desired.salt, croutons, dried parsley, pepper