Coconut-Miso Mushroom Soup
To make the optional fried mushrooms for garnishing, heat a generous slick of vegetable oil in a small, heavy-bottomed skillet, such as cast iron, over medium. When it shimmers, carefully add a handful of thinly sliced mushrooms. Cook, flipping once, until they shrink and darken slightly, and bubbles along the edges subside. Drain on paper towels and sprinkle with salt.