Mushroom soymilk soup
Indulge in the rich flavors of this creamy mushroom soymilk soup. A delightful blend of earthy mushrooms and silky soymilk for a comforting and satisfying dish.
Ingredients:
- 5oz(150g) a variety of mushrooms, cut or separated into bite size
- 450g chicken thigh, cut into bite-size pieces, seasoned with S & P
- 1 tablespoon chives, finely chopped
- 2 cups(480ml) soy milk
- 2 tablespoons miso paste
- 1 1/2 cups(360ml) chicken stock
- 2 teaspoons sugar
- 1/4 teaspoon salt
- salad oil for frying
- 1 teaspoon Sesame oil (optional)
Instructions:
- Heat a pot over medium-high heat. Add olive oil. Cook chicken until golden on both sides. Transfer the chicken to a plate. Cook mushrooms until browned, then set aside.
- Mix chicken stock and miso paste in the pot using a whisk. Once it starts boiling, lower the heat to a simmer.
- Put the chicken and mushrooms back into the pot. Let it simmer for 5 minutes.
- Stir in soymilk, sugar, and salt. Keep the heat low until the soup is heated through. (Avoid boiling*)
- Sprinkle chives on top. Optionally, add a drizzle of sesame oil.
Summary:
- Calories: 3022 kcal
- Fat: 260 g
- Protein: 101 g
- Carbs: 71 g
- Potassium: 2156 mg
- Magnesium: 127 mg