So a note on the milk: I did add flour when I added the milk to the broth, then simmered for like 1.5 hours. In the beforetimes, I would add the milk/flour slurry to the soup a few mins before serving and let it thicken.
I love me some coconut milk/cream but I’m looking for something funky and umami. I do have some “vegan” fish sauce(that’s basically pineapple/soy) that might help bring out a bit more savory. I’m also considering doing like carmelized onion/mushroom as a topping that might help. Worst case scenario, Vialife shreds are really good, but a bit expensive for just dumping into a soup. Might work if not add a bit of that vegan cheese plastic taste :/
That makes sense with the flour! I usually simmer flour when I add it as a thickener (or even add it early like a roux). If I’m using corn starch I do it right before serving. I’m not sure if it makes a difference!
There’s always miso or crumbled tempeh if you’re looking for funk! It sounds like you’ve got some great ideas to experiment with!
So a note on the milk: I did add flour when I added the milk to the broth, then simmered for like 1.5 hours. In the beforetimes, I would add the milk/flour slurry to the soup a few mins before serving and let it thicken.
I love me some coconut milk/cream but I’m looking for something funky and umami. I do have some “vegan” fish sauce(that’s basically pineapple/soy) that might help bring out a bit more savory. I’m also considering doing like carmelized onion/mushroom as a topping that might help. Worst case scenario, Vialife shreds are really good, but a bit expensive for just dumping into a soup. Might work if not add a bit of that vegan cheese plastic taste :/
That makes sense with the flour! I usually simmer flour when I add it as a thickener (or even add it early like a roux). If I’m using corn starch I do it right before serving. I’m not sure if it makes a difference!
There’s always miso or crumbled tempeh if you’re looking for funk! It sounds like you’ve got some great ideas to experiment with!
I have a whole package of miso I can try. I’d have to cut back the salt elsewhere though. Gonna keep that in mind!