Raw creamy vegan miso soup is made with mellow miso, mushrooms, hemp hearts and cashews, and blends up into a delicious healthy vegan soup!
Where to begin with this Raw Creamy Mushroom Miso Soup, except to start by saying how incredibly good it was!
The recipe is adapted from the raw miso soup in Everyday Raw Express, by Matthew Kenney (affiliate link).
The only changes made were adding red pepper flakes & baby bella mushrooms to the mushroom mix, as well as using hemp hearts instead of pine nuts in the soup base.
I was a bit skeptical at first, but it was delicious and I enjoyed every last drop!
For me this soup was very filling as is. I didn’t need any bread or other grains in addition, although a nice crispy whole grain bread or cracker of sorts would be great to dip capturing the creamy goodness and great flavors of this soup.
Ingredients You’ll Need
In the recipe, mushrooms are marinated and added to a creamy soup base made of cashews, hemp hearts and miso creating a light, healthy soup that is packed with umami flavors.
Here is everything you will need:
- Mushrooms – shiitakes & baby bellas, or your favorite mix
- Organic miso – yellow or white
- Hemp hearts – pine nuts would be great too
- Raw cashews – If you can’t find them locally you can by them online (affiliate link)
- Pure maple syrup
- Dulse flakes or crushed dried wakame, optional
- Sesame oil
- Tamari – sub with coconut aminos or soy sauce
- Red pepper flakes
- Salt + pepper
How To Make Raw Vegan Miso Soup
- 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. I really love the flavor of the lemon in the marinade, it’s perfect once combined with the soup.
- Miso Soup: In your blender, place the water, miso, hemp hearts, cashews, and pure maple syrup, blend until smooth (I used a food processor here, but recommend sticking with a blender). Taste for flavor, adding mineral 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 marinated mushrooms, with juices, to the blended soup, and give a good stir.
How To Store
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Let come to room temp or gently warm on the stovetop or the microwave.
- Freezer: It freezes well for up to 2 months! My favorite way to freeze this soup is in these freezer safe containers (affiliate link), leaving ½ inch head space for expansion. You can also freeze larger portions in large ziplock bags or containers. Let thaw before serving.
This raw mushroom soup is easy to make, and can be enjoyed all year long as a starter or a complete meal. Here are a few of my favorite serving options:
- Serve as is, or garnish with scallions or diced shallots if you like.
- Also, feel free to warm slightly over low heat before serving.
- Serve with a side of Raw Vegan Sushi Rolls for a heartier meal.
- Pair with fresh veggie sticks and Tahini Miso Dip.
- Serve with a this crisp Asian Chopped Salad + Peanut Dressing.
More Easy Miso Recipes
I use miso to make a nice cup of warm miso broth in place of tea or coffee. Its versatile and can be used many ways like this Tahini Miso Dressing-Dip, Carrot Miso Soup, or this Easy Vegan Mac and Cheese with Peas.
It’s handy and welcome in my kitchen essentials, and lasts up to a year+ in the fridge. See all Miso recipes on TSV!
If you try this recipe, mushroom miso soup please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
RAW CREAMY MISO SOUP WITH MUSHROOMS
A delicious raw, creamy vegan mushroom miso soup!
- Prep Time: 35 min
- Total Time: 35 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup
- Method: marinate, puree
- Cuisine: Asian
- Diet: Vegan
- 6 cups water
- ¼ cup organic miso, yellow or white
- ½ cup hemp hearts (or pine nuts)
- ½ cup raw cashews (pref soaked, see notes)
- 1 tablespoon pure maple syrup
- 1 tablespoon dulse flakes or crushed dried wakame, optional*
- himalayan salt & pepper to taste
- 1 cup shiitakes, sliced (I used dried, but fresh is best)
- ½ 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 aminos (I used tamari)
- juice of 1 – 2 medium lemons or 2 – 3 small limes
- 1 teaspoon red pepper flakes, adjust to your liking
- ¼ cup wakame, rehydrated and drained, chopped**
- scallions, sliced
- shallots, finely diced
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.
Soaking Cashews: Soaking will help soften the cashews by plumping them up with water and helps the cashews blend easily. Soaking is also said to be beneficial for digestion and mineral & vitamin absorption. If you don’t want to soak the cashews that is fine too!
- Quick soak. Soak cashews in hot water for at least 5 – 10 minutes or until the water cools.
- Regular soak: Top with 2 inches of cool water and soak for 2 – 3 hours.
**The wakame was given to me by a friend and was on hand. Because of its many health benefits I will purchase again when I run out. If you don’t have it stocked or it’s hard to find, don’t worry about it, the soup will still be great! It’s a sea vegetable (seaweed), you may consider stocking a package. It comes dried and will last a long time in the pantry. Wakame contains omega 3, and also has high levels of calcium, iodine, thiamine and niacin along with many other health benefits. Use it sparingly here and there – maybe in a nice warm cup of miso broth with some silken soft tofu cubes.