This Creamy Miso Soup is an easy to make and delicious soup that can be served alone or in combination with a light sandwich or flavorful salad. Plant-based soups and stews are an easy way to add meals to your planning and meal prep because they freeze easily and the quality and taste remain. Preparing many types of plant based soups and stews and freezing for later use is a quick and easy way to add tons of variety and flavor.
Frozen soups and stews can be heated directly from the freezer as well so they can quickly be taken for a lunch or go to meal when needed. Share and exchanging serving of plant-based soups like this Creamy Miso Soup or a hearty Thai Curry Vegetable and Tofu Soup with other plant-based friends and food groups can be great fun and add tons of variety.
If you don’t have a group to share with reach out to friends on social media or in your neighborhood to start one. They are not only a great resource for food co-ops but also for sharing ideas and information!
Creamy Miso Soup
Ingredients
Soup Base
- 6 cups water
- 1/4 cup organic miso yellow or white
- 1/2 cup hemp hearts or pine nuts
- 1/2 cup raw cashews
- 1 tablespoon pure maple syrup
- 1 tablespoon dulse flakes or crushed dried wakame optional*
- himalayan salt & pepper to taste
Mushroom Mixture
- 1 cup shiitakes sliced (I used dried, but fresh is best)
- 1/2 cup baby bella mushrooms or mushrooms of choice sliced
- 2 tablespoons sesame oil or vegetable broth/water
- 2 tablespoons tamari soy sauce, nama shoyu or coconut amino’s (I used tamari)
- juice of 1 – 2 medium lemons or 2 – 3 small limes
- 1 teaspoon red pepper flakes adjust to your liking
Optional Garnish
- 1/4 cup wakame rehydrated and drained, chopped**
- scallions sliced
- shallots finely diced
Instructions
- Mushrooms: Start with the mushroom mixture by combining the mushrooms with olive oil or broth, tamari, lemon/lime juice and red pepper flakes. Allow to marinate for at least 30 minutes, stirring occasionally.
- Soup Base: In your blender, place the water, miso, hemp hearts, cashews, and maple syrup/agave, blend until smooth. Taste for flavor, adding salt & pepper as needed. It will have some froth on top, you can either leave it or scoop it off. I scooped most of it off. Add wakame/dulse, let them absorb the soup.
- Combine: Once mushrooms are ready, add the mushroom mix to the blended soup, give a good stir.
- Serve as is or garnish with scallions or shallots if you like. Also, feel free to warm slightly before serving, place soup in medium/large pot over medium heat, heat until just warm.
Your Notes
Nutrition
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