A delicious raw, creamy vegan mushroom 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.
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!
**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.