Print Recipe
5 from 5 votes

Creamy Miso Soup from The Rawsome Vegan Cookbook

Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: soups
Cuisine: gluten free, raw, vegan
Servings: 2 to 3 servings
Author: Emily Von Euw

Ingredients

Marinated Mushrooms:

  • 2 cups 118 g baby shiitake mushrooms
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon gluten-free tamari
  • 1 teaspoon fresh lemon juice

Creamy Miso Soup:

  • 1/3 cup 31 g pine nuts
  • 2 tablespoons 20 g hulled hemp seeds
  • 2 tablespoons 20 g white sesame seeds
  • 2 tablespoons 28 g miso paste
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon kelp granules
  • 2 cups 473 milliliters hot water

Garnish:

  • 2 sprigs fresh parsley
  • 1/2 teaspoon dulse flakes
  • 1 teaspoon white sesame seeds

Instructions

  • To prepare the mushrooms: slice them thinly, then toss with the olive oil, tamari, and lemon juice. Let them sit somewhere warm for 30 minutes, so they can marinate.
  • To make the soup base: blend all the ingredients until smooth. If you want it super smooth, strain through a cheesecloth or a nut milk bag.
  • Scoop the mushrooms evenly into 2 bowls, then pour the soup over them and garnish with parsley, dulse flakes, and sesame seeds.