Miso Mushroom Soup

Simple vegan and gluten-free miso soup made with mixed mushrooms, tofu, organic shiro miso and greens. Serve as a side soup or light dinner!

Happy December, friends. 

How was your Thanksgiving? 

It was different this year, yeah? 

I definitely teared up when I saw the Macy’s parade broadcast on the TV on Thanksgiving Day. 

It’s the most ordinary and normal things that make my heart swell and my heart ache, lately. 

But I had a really special holiday with the best food and company that I’m oh so grateful for. 

I’m still working my way through leftovers and coming down from that holiday high. 

We won’t be down long, though, because Christmas is just 25 short days away. 

My evergreen wreath is already hanging against my brick red front door in a festive complementary color scheme. 

I’m getting a miniature Christmas tree sometime this week to perch in my living room and cover in all of my childhood ornaments. 

I’ve been craving some simpler, lighter meals to balance things out after a heavier holiday feast.  

It’s getting colder here in Virginia, so I thought we could cozy up to a bowl of Miso Mushroom Soup.

This vegan and gluten-free take on the classic ensures each spoonful is teeming with umami flavor and mushrooms.

You’re Going to Love Miso Soup

Have you tried miso soup before? 

It was always a staple for me at my favorite sushi restaurant back in the day. 

I ordered a miso soup, side salad, and a big plate of steamed edamame before my avocado rolls emerged from the sushi bar. 

One spoonful of salty golden miso broth, and I was hooked. 

I was a bit cautious about my miso soup consumption after I started eating vegan and gluten-free, knowing that certain recipes are not. 

So I decided to create my own version for the blog that is both vegan and gluten-free.

And since we’re giving miso soup a makeover, why not boost up the veggie content and pack in some protein? 

You’re going to love this lightened up miso soup variation that’s loaded with mushrooms and umami flavor!  

What You Need to Make Miso Mushroom Soup

Here’s what you’ll need:

• shiitake mushrooms
• cremini mushrooms
• scallions
• filtered water
• carrot
• fresh ginger
• low-sodium tamari
• lemon
• ground turmeric
• ground black pepper
• Eden Foods Organic Shiro Miso
• baby spinach

That’s it!

How to Make Miso Mushroom Soup

A miso mushroom soup *must* begin with shrooms!

For this recipe, I used a mix of shiitake and cremini mushrooms. 

I love the flavor or shiitakes and cremini in this soup, but you could also sub white button or portobello mushrooms if you’d like. 

Rinse the mushroom tops and pat them dry, then trim off the mushroom stems. 

Separate the stems from the mushroom tops and place them in a slow cooker.

Slice the mushroom tops into ¼-inch-thick slices and transfer them to the refrigerator.

Lately, I’ve been obsessed with green onion. 

My favorite way to use scallions is to slice the mild dark green fronds and enjoy as a food garnish. 

However, the more intense and onion-y white parts are wonderful to cook with. 

For this recipe, we use both the white and green parts! 

Toss the white and light green pieces into the slow cooker, then save the dark green pieces in the refrigerator for a soup topper. 

Next, add in the filtered water, carrots, ginger, tamari light, lemon peel, and turmeric to the slow cooker.

Cover the mixture cook on the lowest setting for six hours. 

I don’t use a slow cooker enough, guys. 

It’s kind of magical, because you can literally do whatever you want during the cook time. 

Knock out all of your conference calls, have a movie marathon, clean the house, or dance it out. 

Just don’t stop the slow cooker from cookin’!

My Favorite Miso

Once the six hours are up and your dance-a-thon is over, use a slotted spoon to remove the steamy cooked vegetables. 

You can place them in a bowl or plate for the time being. 

Now is when we put the miso in our miso soup. 

I used Organic Shiro Miso to finish off my Miso Mushroom Soup! 

This gluten-free, golden paste is the sweetest, lightest, youngest miso that has half the salt of others and is also called

‘sweet white’ or ‘Kyoto-style’ miso.

I love using it in soups and dressings, as a marinade, or spread on potatoes or toast. 

And miso isn’t all about the taste– it has powerful digestive enzymes, protective isoflavones, and fatty acids that

contribute to good health.

Go ahead and whisk your miso into the broth, then add the reserved mushroom tops, tofu, and spinach.

Cover the both and let it sit until the vegetables are tender and the tofu is warm.

This should take about 5-7 minutes, then your soup is done! 

Ladle it up immediately and add thinly sliced scallions.

How to Serve Miso Mushroom Soup 

Enjoy this Miso Mushroom Soup as a side soup or light dinner. 

It’s lighter in sodium than the original and packed with mushrooms, tofu protein, and leafy greens. 

If you’d like to throw some other vegetables into the broth, go for it! 

Also, any leafy green can be substituted for the spinach. 

I recommend starting this recipe in the morning so you can let it cook all day and serve in the evening for dinner! 

It’s perfect to make when you’re craving sushi, but don’t feel like dining out. 

Try serving it with my Spicy Veggie Sushi Power Bowls and Vegan Avocado & Roasted Red Pepper Sushi for a complete sushi-inspired meal. 

Enjoy! 

More Healthy Vegan Soups

• Vegetable Quinoa Stew

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Lentil Tomato Soup

• Black Bean Quinoa Chili

• The Quickest Vegan Curry

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Heart Beet Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Chunky Chickpea Noodle Soup

I Want to Hear From You

If you make this Miso Mushroom Soup recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen