This miso mushroom soup is as creamy as they come – and it’s made without any dairy! Getting its ultra-light texture from the addition of coconut milk, each bowl of nourishing, plant-based goodness is sure to bring a smile to your face. Mushrooms, onion, red miso and garlic work together to create an irresistible blend of plant-based umami flavor that’ll leave you feeling satisfied without weighing you down. Serve it as a starter, a light lunch or as a pick-me-up when you’re feeling under the weather.

Top View Bowl of Creamy Miso Mushroom Soup with Mixed Mushrooms | Vitacost Blog

Top View Bowl of Creamy Miso Mushroom Soup with Mixed Mushrooms | Vitacost Blog
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Miso Mushroom Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 184 kcal
Author Anastasia Midas


  • ¼ cup olive oil
  • 12 oz. mixed mushrooms
  • 1 large yellow onion finely chopped
  • 4 garlic cloves diced
  • 1 cup white wine dry
  • ½ cup coconut milk
  • 1 Tbsp. red miso
  • Salt to taste
  • Pepper to taste
  • 4 cups water


  1. In pot over medium-high heat, cook mushrooms in single layer until browned. Remove mushrooms, leaving oil behind.
  2. Arrange onion and shallot in mushroom oil. Season with salt and pepper. Cook until browned, about 10 minutes. Add garlic; cook until fragrant.
  3. Pour in wine. Cook until almost evaporated. Add water.
  4. Return mushrooms to pot; bring to simmer.
  5. Transfer 3 cups of mushrooms and broth to blender. Add coconut milk and miso. Puree until smooth; return to pot.
  6. Simmer until flavors have combined, about 10 minutes.
  7. Season with salt and pepper.

Recipe Notes

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Nutrition Facts
Miso Mushroom Soup
Amount Per Serving
Calories 184 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Sodium 111mg5%
Potassium 277mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.