Portobello Mushroom and Miso Soup with Cashew

Bringing the umami baby with this 10 minute Portobello Mushroom and Miso Soup with Cashew.

Mushrooms have to be my one of my all time favourite ingredients to cook with EVER. Firstly, there’s so many different types and there’s so many different ways you can cook them, they cook so so fast and they really reaaaallly add such incredible flavour and texture to food. So here’s a good one. It’s creamy, earthy, nutty - it’s just perfect in my opinion. But try it and let me know what you think

Here’s what you need:
Time: Prep 5 minutes | Cooking 10 minutes
Serves: 2

Ingredients
1 tablespoon olive oil
2 large Portobello mushrooms, finely diced
1 tablespoon miso paste
1/2 cup cashews, soaked overnight
1 cup stock
1/4 cup oat / almond milk

1. Melt olive oil in a pan over a medium high heat and add mushrooms. Sauté for 3 to 5 minutes until crispy and add miso paste, cashews and stir for a further 2 minutes. Add stock, oat milk and bring to a boil. Simmer for 5 minutes, blend till smooth and serve!