Mushroom soup with miso and tofu

We’re finally starting to move into autumn, bringing with it the cool air, the orange tones, the mushrooms… So here’s a warm mushroom soup, full of flavour and rich in plant-based protein.

You can use a mix of mushrooms, but I’d recommend including shiitake if you can find them, as they add a unique flavour to the dish along with the miso paste.

1. Rinse the beans, drain and set aside.
2. Chop the onion and garlic and sauté them in a pot with a drizzle of oil over medium heat.
3. Cut the mushrooms into cubes or strips (keep shimeji whole if using) and add them once the onion starts to brown, together with the sliced ginger. Add a little more oil if needed.
4. Sauté for 5 minutes.
5. Add the stock, the diced tofu and 600 g of the beans (keep 200 g aside).
6. Simmer over medium-low heat for 15 minutes.
7. Blend the remaining 200 g of beans with a little of the stock and mix with the miso paste.
8. Turn off the heat and stir in the bean and miso mixture and a splash of soy sauce (if using).
9. Taste and adjust the salt: the miso and soy sauce already bring plenty.
10. Serve piping hot and finish with chopped chives.

You can add some cooked rice or noodles for a few more carbohydrates.