Raw Food Creamy Miso Soup with Mushrooms


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 cashews
  • 1 tablespoon pure maple syrup or agave
  • 1 tablespoon dulse flakes or crushed dried wakame, optional
  • himalayan salt & pepper to taste

Mushroom Mixture:

  • 1 cup shitakes, sliced (I used dried, but fresh is best)
  • 1/2 cup baby bella mushrooms or mushrooms of choice, sliced
  • 2 tablespoons extra virgin olive oil
  • 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 or 2 teaspoons red pepper flakes, adjust to your liking

Optional Garnish:

  • 1/4 cup wakame, rehydrated and drained, chopped
  • scallions, sliced
  • shallots, finely diced


Method:

  1. Mushrooms: Start with the mushroom mixture by combining the mushrooms with olive oil, tamari, lemon/lime juice and red pepper flakes. Allow to marinate for at least 30 minutes, stirring occasionally.
  2. 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.
  3. Combine: Once mushrooms are ready, add the mushroom mix to the blended soup, give a good stir.
  4. 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.

recipe and image: simple-veganista