Chickpea Miso Soup with Wild Harvested Seaweed and Forest Mushrooms

Last week I was particularly excited about my SPUD delivery; I ordered wild harvested seaweed and forest blend mushrooms from Untamed Feast and GMO free chickpea miso from Feeding Change.  These are two amazing Canadian companies doing remarkable things around the sustainable collection and preparation of food. I encourage you to follow the links and learn what they’re all about!

Also check out Untamed Feast on Vimeo, they have a great series of videos around wild harvesting as well as recipes and tips on cooking with their products.

I decided to let these sustainable worlds collide into a ridiculously earth friendly miso, that I hope you’ll enjoy as much as I did!

Chickpea Miso Soup with Wild Harvested Seaweed and Forest Mushrooms

  • 2 cups water
  • 1/4 cup Untamed Feast forest blend mushrooms
  • 1-2 tablespoons Untamed Feast ocean blend seaweed
  • 1-2 tablespoons chickpea miso
  • 2 tablespoons diced organic tofu (optional)
  • 1 teaspoon soy sauce
  • 1 chopped green onion

Place the mushrooms in a small bowl of water, cover and refrigerate overnight to re-hydrate.  Strain the mushrooms and roughly chop, if desired, then place in a small pot with the water and seaweed.  Bring to a gentle boil over medium heat and simmer for 5-7 minutes or until the seaweed is soft.  Place the miso into a small bowl, add some warm water and stir until smooth.  Add the miso, tofu, soy sauce and green onion to the soup cook for another 3-5 minutes.  Remove from heat and serve immediately.

For a bit more heat, garnish with additional green onions and a pinch of chili flakes!

This recipe feature organic ingredients from my box!  Support sustainable farmers and score $20 off your order with promo code CREDM-LUKMAE!

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