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Creamy Miso Mushroom Soup with Pearl Couscous Recipe (with Video)

Easy, Sugar-free, Gluten-free
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Discover our Creamy Miso Mushroom Soup with Pearl Couscous Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 15min


Pearl Couscous
- 8 oz pearl couscous
- 4 tbsp Butter
- 4 Green onions, thinly sliced, reserve 1 tablespoon for garnishing
- 4 clove Garlic, minced
- 12 oz Mushrooms, sliced (cremini, shiitake, or a mix)
- 4 c vegetable broth
- 5 tbsp white miso
- 0.5 c Coconut milk, or heavy cream
- 1 tsp Soy sauce
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Preparation of ingredients
1. Melt the butter in a pot and sauté the green onions and garlic for 1-2 minutes.
2. Then, add the mushrooms and cook for 3-4 minutes, or until the mushrooms are soft.
Adding the stock and miso
1. Add the stock and miso and bring to a boil while stirring.
2. Once boiling, reduce to low heat and simmer for 2 minutes, stirring occasionally.
Cooking the pearl couscous
1. Add the pearl couscous into the pot and cook according to package - should be around 15 minutes until tender but still slightly firm.
Finalizing the soup
1. Stir in the soy sauce and coconut milk into the pot and whisk it into the soup.
2. Stir the soup until it has a smooth, creamy texture.
3. Do not allow the soup to boil.
Serving the soup
1. Serve and garnish with leftover green onions.

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