Mock Miso Mushroom Basil Soup

Serves 6


2 Knorr Chicken Stock Bouillon Cubes dissolved in 4 cups boiling water.
1 C additional water
2 C or 1 5 oz container Baby Bella mushrooms sliced
4 small stalk celery sliced
Almost 1 can of coconut milk leaving about ¼ C in the can.
1 t sesame oil
3 T mild olive oil
Dash fish sauce
Kosher salt
1/3 C torn basil leaves and one big sprig for steeping.


  • Heat a large Dutch oven and then add 3 T hot oil. Add the mushrooms and celery and sauté until celery is just starting to get translucent, about 3-4 minutes. Add the 4 cups dissolved stock and then the extra cup of water. Stir and add the sesame oil, the fish sauce, and a little kosher salt. Now add the coconut milk, stir to combine. Heat again to hot, add the large sprig of basil and take off heat. Cover and let steep for 15 – 20 minutes. Then when ready to serve, bring back to hot, remove the large sprig, add the 1/3 C torn basil leaves, and pour into bowls. Can add a drizzle of olive oil if desired.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking