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Raw Creamy Vegan Miso Soup with Mushrooms

A delicious and nourishing raw version of miso soup, featuring a blend of creamy cashews, nutrient-rich hemp hearts, and earthy mushrooms, perfect for any season.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Japanese, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushroom Marinade
  • 1 cup shiitake mushrooms, sliced Earthy and meaty.
  • 1/2 cup baby bella mushrooms or mushrooms of choice, sliced
  • 2 tablespoons sesame oil or vegetable broth/water For marinating.
  • 2 tablespoons tamari, soy sauce, nama shoyu, or coconut aminos Choose your favorite for depth of flavor.
  • 1 to 2 medium lemons or 2 to 3 small limes, juiced Brightens the flavor.
  • 1 teaspoon red pepper flakes For heat.
Soup Base
  • 6 cups water
  • 1/4 cup organic miso (yellow or white) Look for unpasteurized varieties for max probiotics.
  • 1/2 cup hemp hearts or pine nuts Nutrient-rich and creamy.
  • 1/2 cup raw cashews, preferably soaked Soaking them helps create that dreamy texture.
  • 1 tablespoon pure maple syrup Adds sweetness.
  • 1/4 cup wakame, rehydrated and drained, chopped (optional) For an ocean-kissed flavor.
  • 1 tablespoon dulse flakes or crushed dried wakame (optional) For additional flavor.
  • Himalayan salt & pepper To taste.

Method
 

Preparation
  1. In a bowl, combine sliced shiitake and baby bella mushrooms with sesame oil, tamari, lemon/lime juice, and red pepper flakes. Allow to marinate for at least 30 minutes.
  2. In a high-powered blender, add the water, miso, hemp hearts, cashews, and maple syrup. Blend until completely smooth for about 1–2 minutes.
  3. Stir in wakame or dulse flakes to the blended soup and let sit for a few minutes.
  4. Once the mushrooms have marinated, fold them into the blended soup and stir.
  5. Serve warm or chilled. If warming, do so gently in a pot over medium heat.
  6. Garnish with sliced scallions or shallots if using.

Notes

Using fresh, organic ingredients elevates the flavor. Store leftover soup in an airtight container in the fridge for up to 3 days.