Vegan/ Vegetarian

Miso Mushroom & Onion Soup

Work lunches are so important. Nothing ruins my day faster than a lame lunch. Seriously. I am prone to becoming hangry and disillusioned  with life if I am not properly fed. It’s not pretty.

So, very rarely do I trap myself at work without a sufficient lunch. Sometimes I trick myself in the morning thinking, “Oh, I’ll be fine. I’ll grab something after work.” IT’S NEVER FINE. I’ll either scavenge the lounge for loose food, mooch off of anyone who will let me (or who isn’t looking) or waste my entire 40 minutes driving to the nearest fast food place and buying something that makes me feel awful. Nowadays, I keep an emergency can of soup in my desk for such scenarios. It’s embarrassing.

My favorite thing to do is whip up a batch of soup on Sundays for the week. It lasts for the week, reheats well, and is super healthy. Such an easy way to get a serving of veggies during the day, and feel light and empowered during the afternoons.

Miso Mushroom & Onion Soup: Healthy Vegan Recipe

Be smart about caramelizing onions. Do a double or triple batch to put in the freezer for later use. Or, like I did, just put it in the fridge for tomorrow! Saves so much time and energy during our busy days, and allows more caramelized onions in our lives. Onions have so much vitamin C, and have been used throughout history to reduce inflammation and heal disease. We all know we need a little healing due to the amount of stress we are under; why not heal yourself with good food?

“Let food be thy medicine and medicine be thy food.” – Hippocrates

Miso Mushroom & Onion Soup

Print Recipe


  • 32 oz of whatever mushrooms you desire (I used baby bella, crimini, and shiitake), sliced
  • 1 onion
  • 3 tbsp coconut oil
  • 8 cups vegetable stock
  • 1 spring of rosemary
  • 2 - 4 tablespoons white miso paste
  • pepper to taste
  • 1 slice of bread, cut into squares (for vegan, pay attention to labels)
  • 1/8 cup pepitas sunflower seeds
  • 1/4 teaspoon paprika



First, caramelize your onions. This takes about 40 minutes total. Heat a skillet over medium low heat. Melt a tablespoon of coconut oil in the pan, and then add your sliced onions. Stir every few minutes, and watch as they slowly begin to brown and caramelized. If they begin to burn, this means your pan is too hot. Low and slow! You are done when they reach a dark golden brown.


Second, cook the mushrooms. Add the other tablespoon of coconut oil to a large soup pot on medium heat. Add the mushrooms and stir to cook, about 5-7 minutes. Add the the finish caramelized onions, the miso (2 table spoons to start) and the sprig of rosemary. Sauté until fragrant, and add the stock. Bring to a boil and simmer for 20 minutes.


Taste your broth. Every miso is slightly different in salt levels. You are not adding any additional salt - if the soup needs more salt, add more miso. Pepper to taste.


Blend the soup, and prepare your garnishes. Divide the last tablespoon of coconut oil (melted) between the bread and the pepitas. Toss the bread in the coconut oil and salt and pepper. Toss the pepitas in the remaining oil, paprika, salt and pepper. Toast them in the over at 400F - the pepitas for 5-7 minutes, and the croutons for about 10, rotating halfway through. Top off your soup and enjoy!


White miso is milder than red, yellow, or black miso. You can certainly use any color, but know that the darker the color of the miso, the stronger the fermented taste you will have in your soup.

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