Chowder Recipe | Marukome

Ingredients

Serves 4

For the Chowder

2 Tbsp olive oil
1 small onion, diced
2 celery stalks, diced
2 cloves garlic, minced
12 oz (340 g) cremini or baby bella mushrooms, sliced
2 medium potatoes, peeled and diced (about 1½ cups)
2½ cups low-sodium vegetable broth
1½ cups unsweetened oat milk (or other unsweetened plant-based milk)
3 Tbsp Koji Rich Miso
½ tsp dried thyme
Black pepper, to taste
Salt, only if needed

Optional Garnish

Chopped fresh parsley
Cracked black pepper

💡 Tip

For the best texture, use unsweetened oat milk. Its creamy consistency gives the chowder richness without the need for heavy cream.

Directions

Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add onion and celery and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds.

Brown the Mushrooms

Add mushrooms and cook for 7–9 minutes, stirring occasionally, until they release their moisture and begin to brown. This step builds deep mushroom flavor!

Add Potatoes and Broth

Add potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are tender.

Make It Creamy

Lightly mash about one-third of the potatoes against the side of the pot. Stir in oat milk and simmer gently for 2–3 minutes.

Add the Miso

Reduce heat to low. Place Koji Rich Miso in a small bowl and mix with about ½ cup of the warm soup until smooth. Stir the mixture back into the pot. Do not boil after adding the miso. Taste and season with black pepper and salt only if needed.

🍴 GOES GREAT WITH: Crusty bread, green salad, or roasted vegetables.

Mushroom Chowder