Soy-Free Mushroom “Miso” Soup

avatarFelicia Lim

Fill up on this soy-free mushroom miso soup with a surprise ingredient.

It can be tricky to recreate Asian flavors on the Paleo diet because many Asian staples like soy sauce and miso are soy-based. This recipe, though, makes smart substitutions to replicate the flavor of Japanese miso soup.

While coconut aminos is an obvious sub for soy sauce, our substitution for miso may surprise you: tahini! The sesame seed paste recreates the creamy mouthfeel of miso soup, while mushrooms, vegetable stock, fish sauce, and coconut aminos all capture the soup’s distinctive umami flavor.

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Helpful Tips To Get You Started:

  • Experiment with different mushrooms. If white button mushrooms are too subtle for your taste, you can try portobello or shiitake mushrooms for an even stronger flavor.
  • Add in your favorite veggies and proteins. Add more heft to your meal with veggies like carrots and bok choy, or throw in some chicken or steak for protein.
Felicia Lim


Total time:20 mins

Cook Time:15 mins 15 minutes

Prep Time: 5 mins 5 minutes

Nutrition facts:12 grams of protein34 grams of carbohydrates10 grams of fat

Soy-Free Mushroom “Miso” Soup

Recipe by:author Felicia Lim

Whip up this soy-free mushroom “miso” soup for a Paleo-friendly dish that looks and tastes like the real deal.



Looking for Paleo ingredients? Here’s what we recommend:
Sesame seeds (McCormick)

PS: If you want more deliciously healthy, easy meals – like tender beef over roasted spaghetti squash or hearty chicken stew – get our FREE Paleo Eats Cookbook shipped to you now.


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