Cream of Mushroom Soup

Method

1. 1 Heat the sesame oil in a large pan over medium heat. Add the shallots and cook until soft and translucent.
2. 2 Add the torn mushrooms and the soy sauce and sauté until golden and tender.
3. 3 Transfer about ¾ of the cooked mushrooms to a blender with the miso paste, silken tofu, and vegetable stock. Blend until smooth and creamy. Return to the pan and warm through.
4. 4 Pour into bowls and top with the reserved mushrooms, a drizzle of chilli oil, and chopped coriander.