the guardian, Raj Ba
300 gr mushrooms
oil
200 gr mais
1 Tbsp miso
2 sheets nori seaweed
1 Tbsp vegan cream cheese or crème fraîche
Soy sauce
Fry 300g of mushrooms in 1 tbsp of rapeseed oil until all the water content has boiled off, then tip into a saucepan.
Clean out the frying pan using water then add this to the saucepan and top up with more water (one litre in total).
Add a drained 200g can (or frozen equivalent) of sweetcorn and 1 tbsp of dark miso, and boil for five minutes.
Meanwhile, toast two sheets of nori seaweed under the grill, then blend everything with a stick blender along with 1 heaped tbsp of full-fat cream cheese.
Bring back to the boil, season to taste with light soy sauce and serve hot.
The basic joy of this soup is in the layering of umami flavours: mushroom, miso, nori, soy. Chuck in some noodles to make it a standalone meal.