Raw Mushroom Miso Soup


This is a very quick and easy-to-make soup, with great texture and taste, made from raw or half-cooked ingredients, good for spring, summer and early fall. Drink lukewarm to warm.


  • 1 cup chopped fresh portabella mushroom*
  • 1 avocado*
  • 1/4 cup cashews*
  • 1 to 2 cups warm water
  • 1/4 onion
  • 1 thin slice fresh ginger
  • 1 clove garlic (fresh, aged or roasted)
  • 1 slice apple (optional)
  • 1 tbsp miso (white or brown rice miso) or 1/2 tbsp salt to taste


  1. Put all ingredients into a high-speed blender(VitaMax) or food processor. Blend on highest speed until very smooth/creamy (you can blend until slightly warm if in cold season or you prefer warm soup).
  2. Before pouring out the soup, taste to see if it’s salty enough to your taste, if not, add a bit more salt or more miso.
  3. Pour the mushroom soup into a bowl(s),serve immediately.

Quick notes

*Mushrooms:The fresher, the better

*Cashews: you can soak them for half a day or overnight, for more nutrient value

*Water: lukewarm in late spring and summer, or warm in cool and cold seasons; boil and let cool or mix with cold water

*See recipe for “Aged garlic”, and “Roasted garlic” Decorate with your favorite garnish.


*Garlic: optional, if you are afraid of the garlic odor for social reasons, you can skip it, but you’d miss some of the precious hint of the aroma. Aged or roasted garlic* is preferred as it reduces the strong odor of the garlic and add more subtle and atomic taste to the soup. Try each version when you have time.

Preparation time: 5 minute(s)

Number of servings (yield): 2

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