Miso Mushroom Seaweed Soup


  • 2 tablespoons chaga powder
  • 4 garlic cloves
  • 1/4 cup unpasteurized miso (soy or chickpea)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup seaweed flakes (available at natural food and otherspecialty stores)
  • 1/3 cup whole almonds (preferably soaked for at least 4 hours)
  • juice of 1 lime
  • 8 cups filtered water
  • pinch of chili powder
  • slivered almonds, for garnish (optional)


Step 1

In a large saucepan, combine the chaga powder and 8 cups of filtered water. Bring to a simmer over low heat. Simmer for 1 to 4 hours, depending on how strong you want the chaga flavor. Keep an eye on the broth as it simmers and add more water as it evaporates. (Tip: The longer the chaga steeps in the hot water, the stronger the chaga flavor will be and the more nutrients the soup will contain.)

Step 2

Once the chaga brew reaches your desired potency level, allow it to cool slightly before pouring it into a high-speed blender. Add the miso, garlic, olive oil, whole almonds, seaweed, lime juice, and chili powder and blend on high-speed until the soup is smooth and frothy. Be super careful when blending hot liquids—you may choose to blend the soup in batches.

Step 3

Divide the soup among four soup bowls or large mugs and garnish with sliced almonds and additional chili, if desired.

Nutritional Information

Nutritional analysis per serving (one-quarter of the soup): Calories 204, Fat 20 g, Protein 4 g, carbohydrate 5 g, Sodium 132 mg

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