i went back and forth with myself a little bit about whether to post this creamy miso roasted mushroom soup, given that i do already have a creamy roasted mushroom soup up on the site here. in the end, what swayed me is that miso is just too good to hold back on sharing a recipe that uses it. fact.
especially the new miso that i bought when my (very, very old) previous container ran out. i used to use this one from marukome and it was good (warning: it contains MSG and fish). and theeennnn i got this one from miso master organic (i found it at whole foods) and oh my goodness. i let myself lick the spoon when i am done but i am NOT allowed to eat miso straight from the container off a spoon. we have to have limits somewhere.
those who know me well will not be surprised to learn that the new (to me) brand that i love so much (miso master) has less sodium than the brand i was using before (marukome). i mention this in case your salt preferences differ from mine and you’d like to make your purchasing decisions accordingly.
anyway, whatever miso you use (well, actually, scratch that; i don’t know what would happen if you used a non-white/mild miso), this creamy miso roasted mushroom soup is one of my favorite things i’ve made this winter (roasted brussels sprouts might edge this soup out, but only barely… oh my goodness, i just had a thought: miso roasted brussels sprouts! oh, i have to try this now…).
ok, back to creamy miso roasted mushroom soup: the flavor is subtle and complex and a little bit sweet and a little bit salty and a lot umami.
and this soup is fun because magic tricks are always fun: it’s creamy but there’s no cream (thank you cashews). it’s filling even though it’s soup (once again, thank you cashews). it’s simple to make but has a complex taste (miso + roasted mushrooms for the win!).
and i think it’s really well suited for this time of year when everyone starts talking about being sick of winter but, let’s face it, we have a few weeks of soup weather left yet. we can’t change the weather but we can make sure the soup is as good as possible.
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
creamy miso roasted mushroom soup is packed with umami flavor from roasted mushrooms and mild, slightly sweet white miso. the creaminess comes from cashews, making this soup vegan and dairy free (it's gluten free too!). enjoy a warm, cozy bowl tonight!
- 1 cup (113 g. / 4 oz.) raw, unsalted cashews
- 12 oz. (340 g.) white button mushrooms, cleaned and dried (see notes)
- 6 large cloves of garlic, papery skins removed and ends trimmed
- 1 - 2 teaspoons low sodium soy sauce or tamari or coconut aminos
- 2 cups (16 fl. oz. / 473 ml) water
- 2 tablespoons (37 g. / 1 3/8 oz.) white miso paste
- 2 scallions, thinly sliced, for serving
- 2 tablespoons sesame seeds, toasted, optional for serving
- put the cashews in a small mixing bowl and cover with cold water. ideally, the nuts can soak for at least 3 - 4 hours (up to overnight) but if dinner is soon and you're just seeing this, you can speed the soaking up by using boiling water instead and leaving them to soak for about 20 minutes. drain, rinse, and set aside.
- preheat the oven to 425° F. trim the very end of the stems off then chop the mushrooms into 4 - 6 pieces each, depending how big they are. spread the chopped mushrooms and the whole cloves of garlic out in a single layer on a rimmed baking sheet (no oil necessary). roast for 17 - 22 minutes, stirring halfway through, until they are darker brown, a bit dried (but not shriveled), and smell amazing.
- while the mushrooms are roasting, combine the soy sauce, water, cashews, and miso in a blender container. a high speed blender (affiliate) is helpful for getting the cashews really smooth.
- when the mushrooms are done, add them and the garlic to the blender. purée everything on high speed until it's smooth. either pour into bowls to microwave individual servings or pour into a heavy bottom pot and heat over medium heat, stirring frequently, until warmed through. serve warm, topped with scallions and sesame seeds.
i know cleaning mushrooms is a controversial topic. there's the camp that says "they absorb every drop of water that comes near them and then they are ruined for eternity!". for awhile, i was in the "gently brush them off with a damp cloth" camp, until i realized that takes forrrever and life is short. now i'm in the "let's wash the mud off them with a soft toothbrush and some water, then set them on an absorbent towel to dry" camp. cook's illustrated did a fancy experiment (read: simply weighed mushrooms before and after washing them) and determined that they absorb hardly any water if you dry them off after washing them.
adapted from my creamy roasted mushroom soup.
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