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Miso and Soy Milk Curry Soup

Miso and Soy Milk Curry Soup

You only need mushrooms for the ingredients and soup stock.
A tender and healthier soup that's oil-free.

Ingredients: 1 serving

Mushrooms (I used shimeji)
100 g (1 small pack)
Ginger
To taste
Water
50 ml
Soy milk
150 ml
Curry powder
1/2 teaspoon
Miso
2 teaspoons
Parsley, cinnamon (optional)
To taste

Steps

1. Slice hard stem off the mushrooms and shred accordingly. Rinse the ginger and mince or julienne.
2. Add the prepared ingredients (Step 1) into a small pan. Also add water, and cover the pan to cook over medium heat.
3. After the mushrooms are slightly soft, add soy milk and curry powder. Bring it to a boil. *But don't boil it too much after adding soy milk!
4. Turn the heat down to low. Dissolve the miso thoroughly to finish. Sprinkle in some parley and cinnamon if you'd like.

Story Behind this Recipe

I wanted to make some soup simply with soy milk, miso, and curry powder, without using powdered soup stock or bullion cubes.