Creamy Miso Soup
This mushroom vegan soup is so easy to make, and be can be enjoyed all year long as a starter or a complete meal. It’s light, healthy and packed with umami flavors.
Servings: 6
Calories: 214kcal
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.
Nutrition
Calories: 214kcal | Carbohydrates: 11.7g | Protein: 8.1g | Fat: 16.4g | Saturated Fat: 2.2g | Sodium: 348.5mg | Fiber: 1.9g | Sugar: 3.4g