Creamy Miso Mushroom Soup with Pearl Couscous

Course: Soup, Pasta, Lunch

Ingredients:

• 8 oz (225g) pearl couscous

• 4 tbsp butter

• 4 green onions thinly sliced, reserve 1 tablespoon for garnishing

• 4 garlic cloves minced

• 12 oz (340g) mushrooms, sliced (cremini, shiitake, or a mix)

• 4 cups vegetable broth

• 5 tbsp white miso

• 1/2 cup coconut milk or heavy cream

• 1 teaspoon soy sauce

Instructions:

1. Melt the butter in a pot and sauté the green onions and garlic for 1-2 minutes. Then, add the mushrooms and cook for 3-4 minutes, or until the mushrooms soft.

2. Add the stock and miso and bring to a boil while stirring. Once boiling, reduce to low heat and simmer for 2 minutes, stirring occasionally.

3. Add the pearl couscous into the pot and cook according to package - should be around 15 minutes until tender but still slightly firm.

4. Stir in the soy sauce and coconut milk into the pot and whisk it into the soup. Stir the soup until it has a smooth, creamy texture. Do not allow the soup to boil.

5. Serve and garnish with leftover green onions.