December 2, 2022

Miso Mushroom Chowder

You’ll want to curl up with a bowl (or two) of this cozy vegan Miso Mushroom Chowder! It includes a delicious dairy-free “cream” made out of white beans, cashews, and miso. This gives the soup a protein boost and a satisfying, velvety texture.

We love that this soup takes only 15 minutes of hands-on prep, making it an excellent option for busy evenings. The chowder is brimming with veggies that simmer together to create a rich flavor full of micronutrients. Better yet? The ingredients are simple and easy to find at most grocery stores.

New to Nutritional Yeast?

Nutritional yeast is not used the same way as baker’s yeast. This yeast is inactive and used as a flavoring agent only. It usually comes as thin yellow flakes and is typically found in the condiment or spice section at the market.

What is miso?

Miso is a fermented paste that combines a mixture of soybeans with a mold called koji, cultivated from rice, barley, or soybeans. Miso goes back millennia in Japan, where a bureau to regulate its production, trade, and taxation was established by Emperor Mommu (in 701!). Traditional miso-making is considered an art form.

Try this chowder paired with this Citrus Kale Salad!

Plant-Based Whole30 Miso Mushroom Chowder

Photo Credit: Ellie Yamanaka

Miso Mushroom Chowder

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For the “cream”

  • 2 cups white beans
  • ½ cup raw cashews soaked in hot water for 10 minutes
  • 2 cups vegetable broth
  • 2 tbsp miso

For the chowder

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots thinly sliced
  • 2 celery thinly sliced
  • 3 cloves garlic minced
  • 8 oz baby bella mushrooms sliced
  • 2 tsp dried thyme
  • ½ tsp ground sage
  • 1 bay leaf
  • 2 tbsp nutritional yeast
  • 2 cups vegetable broth
  • 2 cups white beans
  • salt & pepper to taste


  • lemon juice
  • parsley minced


  • MAKE the “cream”: blend white beans, cashews, vegetable broth, and miso until smooth. Set aside.
  • HEAT olive oil in a pot over medium-high heat. Add onion, carrots, celery, garlic, and a pinch of salt. Cook 3-5 minutes until onions soften and turn translucent.
  • ADD mushrooms, thyme, sage, and bay leaf. Cook until mushrooms start to soften, 2-3 minutes.
  • ADD nutritional yeast and stir for 30 seconds.
  • ADD remaining vegetable broth and white beans. Bring to a boil then lower heat to simmer for 15 minutes.
  • STIR in “cream” and gently simmer 5 more minutes.
  • TURN off heat and add salt/pepper to taste. Remove bay leaf.
  • STIR in lemon juice and sprinkle parsley on top just before serving.
Ellie Yamanaka from ellielikescooking wearing a white top and smiling at the camera.

Ellie Yamanaka

Ellie Yamanaka is a food photographer and recipe developer who loves making simple, feel-good plant-based recipes that don't compromise on taste or nutrition. She's been making messes in the kitchen since she was 12, and after finishing university 10 years later, she decided to trade in her nutrition degree for a camera and a kitchen. Through her food blog Ellie Likes Cooking, she hopes to inspire others to eat more plants and get creative in the kitchen.