Friday, August 22, 2014

Japanese raw miso soup

We love miso soup now that we have found a gluten free miso. The chickpea miso is made with rice instead of barley. This recipe from Ani Phyo is good, but next time we will replace 3/4 of a cup of the olive oil with a quarter of an avocado and increase the water to 4 cups. We also used coconut aminos instead of a soy based product. We also used avocado oil in the marinade instead of extra virgin olive oil.

Japanese Miso-shiitake Soup
mushroom marinade:
3 cups shiitake mushrooms sliced
2 tablespoons coconut aminos
3 tablespoons avocado oil

soup base:
3 tablespoons chickpea miso
1 cup extra virgin olive oil (only use 1/4 cup plus a 1/4 avocado)
1 inch ginger
1 garlic clove (add a second clove)
3 cups filtered water (increase to 4 cups)

1-4 scallions (we used one per bowl)

1. marinade the sliced mushrooms in the coconut aminos and avocado oil
2. place the miso, olive oil, ginger, garlic and water in a high speed blender
3. start slow and increase the speed, blending for 30 seconds
4. to serve pour soup base into four bowls, topping with marinaded mushrooms and scallions

The soup base and toppings combined with keep for one day. The soup base alone will keep for four days. The toppings alone will keep for two days. All stored in the refrigerator.

The recipe can be found at


  1. We are between batches of Shiitake but must try this recipe. I'll make sure to bring you some when the next batch decides to pop out.

  2. I would wait to try this one as is. It needs some adjusting, there is too much oil. We are trying again this week and will let you know how it goes.