A creamy, comforting soup made with mushrooms and plant-based milk—no broth needed. Vegan Dashi Soy Sauce adds deep vegetable umami with zero added MSG. Cozy, nourishing, and weeknight-easy.
170
Cal
10gr
Fat
4gr
Prot
15gr
Carbs
2gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 10mins
- Cook Time: 20mins
- Serves 3–4
Ingredients
- 200g mushrooms (sliced)
- 1/2 onion (chopped)
- 1 tablespoon olive oil or vegan butter
- 2 1/2 cups plant-based milk (soy, oat, or almond)
- 1 tablespoon flour (optional, for thicker texture)
Seasonings
- 1 tablespoon Vegan Dashi Soy Sauce
- Black pepper (to taste)
Garnish
- Fresh herbs
- Soy cream drizzle
How to Cook
- Sauté onion and mushrooms in oil until tender and lightly golden.
- Stir in flour (optional) and cook for 1 minute to remove raw flavor.
- Add plant milk and Vegan Dashi Soy Sauce. Simmer 10–15 minutes.
- For creaminess, blend half or all of the soup, depending on texture preference.
- Season with pepper and serve hot.
Tips on How to Serve
Garnish with herbs, soy cream, or crispy toppings. Enjoy with toast or pour over rice for a satisfying meal. The Dashi Soy adds all the savory depth—no broth required.
