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🍽️ Creamy Broccoli Soup with Crispy Oyster Mushrooms

131 kcal · 30 min · 4 servings

Ingredients

• 1 spring onion
• 500 g broccoli florets
• 1 tbsp sesame oil
• 3 tsp miso paste
• 700 ml vegetable broth
• 2 tsp dark soy sauce
• 1 tsp lime juice
• 200 g oyster mushrooms
• 2 tbsp vegetable oil
• pepper (from the mill)

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Cut the spring onions into thin rings.
3. 3. Wash the broccoli.
4. 4. Separate the broccoli into small florets.
5. 5. Heat the sesame oil in a pot.
6. 6. Sauté the spring onion rings in the hot oil for 2 minutes until soft.
7. 7. Add the broccoli florets to the pot.
8. 8. Sauté the broccoli briefly.
9. 9. Deglaze the vegetables with the vegetable broth.
10. 10. Stir the miso paste into the broth.
11. 11. Let the soup simmer for 25 minutes until the broccoli is tender.
12. 12. Blend the soup until smooth.
13. 13. Add more broth if the soup is too thick.
14. 14. Season the soup with soy sauce.
15. 15. Add lime juice.
16. 16. Clean the oyster mushrooms.
17. 17. Wipe the oyster mushrooms with a damp cloth.
18. 18. Heat the oil in a frying pan.
19. 19. Fry the oyster mushrooms for about 8 minutes until crispy.
20. 20. Remove the mushrooms from the pan.
21. 21. Drain the mushrooms on a kitchen towel.
22. 22. Fill the soup into bowls.
23. 23. Place the crispy oyster mushrooms on top of the soup.
24. 24. Season the mushrooms freshly with ground pepper.

Nutrition per serving

• kcal: 131
• Protein: 8 g · Fett/Fat: 9 g · Carbs: 6 g