Miso & cashew cream soup recipe

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  • Yield: 2 to 3 Servings
  • Preparation Time: 10 Minutes


  • 11⁄3 cups cashews
  • 1 tbsp dried seaweed (wakame, nori, or arame)
  • ½ lime
  • 1½ tbsp dark miso paste
  • pinch of cayenne pepper
  • ½ tsp cold-pressed sesame oil
How to Make It
  1. Soak the cashews overnight in cold water. Just before using them, drain the cashews. After a brief rinse, soak the seaweed in cold water (arame or nori for about 5 minutes, the wakame for about 10 minutes). Drain the seaweed just before using it. Juice the lime.
  2. Place all the ingredients, except for the seaweed, into a blender. Add 2 cups water, and purée until the mixture is thick and creamy. Transfer the mixture to a pan, and warm it gently over low heat until it reaches about 104°F (40°C). Add the seaweed, and stir. Serve warm.

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