Ingredients:

• 4 cups – water (or light, unsalted vegetable stock)
• 1.25 oz can light Coconut Milk
• 4 tbsp – Barley miso
• 8 large button mushrooms, sliced very thin
• 1 tsp – ground black pepper
• 1/2 cup of seaweed, cut in pieces (optional)
• 1 cup – brown rice, cooked
• 1 tbsp – Ginger
• 1 tsp – Canola Oil
• 7-8 fresh Basil leaves

Method:

1. Heat canola oil in a soup pot. Add the sliced mushrooms and saute until they begin to caramelize just slightly.
2. Add the ginger and stir in
3. Add the water and then the seaweed, if using. Let it come to a boil. Simmer for about 2-3 minutes.
4. Add the cooked brown rice and stir in.
5. Meanwhile, mix the miso paste in the coconut milk, adding some of the warm soup stock if necessary, until no lumps remain.
6. Take the soup off the heat, and then add the miso-coconut mixture to it.
7. Tear in some fresh basil leaves and serve hot.
8. Recipe Courtesy: Holy Cow Vegan