Raw Creamy Vegan Miso Soup with Mushrooms
This creamy, raw, vegan miso soup with mushrooms is packed with nutrients and umami flavor, making it a comforting and nutritious choice for any occasion.
Ingredients
Base Ingredients
- 6 cups water, filtered For the purest taste
- 1/4 cup organic miso, yellow or white Ensure this is of high quality
- 1/2 cup hemp hearts or pine nuts Adds creaminess and protein
- 1/2 cup raw cashews, preferably soaked for at least 4 hours Gives that luxurious texture
- 1 tablespoon pure maple syrup A touch of sweetness to balance flavors
- 1 tablespoon dulse flakes or crushed dried wakame Optional, for added sea flavor
- Himalayan salt & pepper, to taste
Mushroom Ingredients
- 1 cup shiitake mushrooms, sliced Dried or fresh for earthy depth
- 1/2 cup baby bella mushrooms, sliced Or mushrooms of choice, for variety
Flavor Enhancers
- 2 tablespoons sesame oil or vegetable broth/water
- 2 tablespoons tamari, soy sauce, nama shoyu, or coconut aminos For gluten-free options
- Juice of 1 to 2 medium lemons or 2 to 3 small limes Fresh citrus heightens flavor
- 1 teaspoon red pepper flakes Adjust to taste for desired heat
- 1/4 cup wakame, rehydrated and drained, chopped Optional, for added texture
- Scallions, sliced Optional, for garnish
- Shallots, finely diced Optional, for a sweet onion flavor
Instructions
Mushroom Marination
- Combine the shiitake and baby bella mushrooms with sesame oil or broth, tamari, lemon/lime juice, and red pepper flakes. Allow to marinate for at least 30 minutes, stirring occasionally.
Blend the Base
- In a high-speed blender, place the water, miso, hemp hearts, cashews, and maple syrup. Blend until smooth and creamy.
Incorporate Sea Flavors
- Add wakame or dulse to the blended soup and let it absorb the flavors without blending again.
Add the Mushroom Mixture
- Once the mushrooms are well marinated, fold them into the blended soup and stir to integrate all flavors.
Serve it Up
- Serve the soup as is or garnish with sliced scallions or finely diced shallots. Warm slightly in a pot over medium heat until just warm, but do not let it boil.
Notes
To achieve creaminess, ensure cashews are well-soaked. Avoid boiling the soup post-blending, as high temperatures may kill beneficial probiotics in the miso. Store leftovers in an airtight container in the fridge for up to 4 days.