Coconut Miso Mushroom Soup

Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.

Ingredient :

12 ounces cremini or button mushrooms, thinly sliced, plus more for serving (optional, see cook's note)

Kosher salt and freshly ground white pepper

2 teaspoons vegetable oil

4 scallions, white and light-green parts chopped (½ cup), tops thinly sliced on the bias for serving

4 teaspoons minced fresh ginger (from a 1 ½-inch piece)

1 tablespoon minced garlic

1 tablespoon white or yellow miso

2 ½ cups vegetable broth, plus more as needed

1 can (13.5 ounces) coconut milk