Ingredients

• Ingredients Scale 1x2x3x Soup Base 6 cups water 1/4 cup organic miso, yellow or white 1/2 cup hemp hearts (or pine nuts) 1/2 cup raw cashews (pref soaked, see notes) 1 tablespoon pure maple syrup 1 tablespoon dulse flakes or crushed dried wakame, optional* himalayan salt & pepper to taste Mushroom Mixture 1 cup shiitakes, sliced (I used dried, but fresh is best) 1/2 cup baby bella mushrooms or mushrooms of choice, sliced 2 tablespoons sesame oil or vegetable broth/water 2 tablespoons tamari, soy sauce, nama shoyu or coconut aminos (I used tamari) juice of 1 – 2 medium lemons or 2 – 3 small limes 1 teaspoon red pepper flakes, adjust to your liking Optional Garnish 1/4 cup wakame, rehydrated and drained, chopped** scallions, sliced shallots, finely diced

Preparation

• Instructions Mushrooms: Start with the mushroom mixture by combining the mushrooms with olive oil or broth, tamari, lemon/lime juice and red pepper flakes. Allow to marinate for at least 30 minutes, stirring occasionally. 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. Combine: Once mushrooms are ready, add the mushroom mix to the blended soup, give a good stir. 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. Serves 6