Oyster Mushroom Soup with Lemongrass and Tofu Recipe

This Oyster Mushroom Soup with Lemongrass and Tofu Recipe is one of those dishes that feels like a warm hug on a chilly day. I absolutely love how the earthy oyster mushrooms pair beautifully with the bright, zesty notes of lemongrass and lemon, creating a broth that’s both comforting and unexpectedly refreshing. Whether you’re craving a soothing soup after a long day or want something light but nourishing, this recipe delivers every time.

When I first tried making this soup, I was amazed at how all the simple ingredients—from fresh ginger to miso paste—come together to make such a rich and layered flavor. Plus, adding tofu boosts the protein without overpowering the delicate mushroom taste. This Oyster Mushroom Soup with Lemongrass and Tofu Recipe is not only delicious but also perfect for anyone looking for a wholesome, vegan-friendly meal that’s easy to come back to again and again.

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Ingredients You’ll Need

Each ingredient in this Oyster Mushroom Soup with Lemongrass and Tofu Recipe plays a part in building layers of flavor and texture. Buying fresh lemongrass and quality miso can make a big difference, so if you have a specialty Asian market nearby, that’s where I recommend shopping!

• Extra-virgin olive oil: Use a good quality oil for sautéing to add a subtle fruity note.
• Leeks (white part only): Their mild onion flavor softens the base without overpowering.
• Celery: Adds freshness and slight crunch while simmering down.
• Garlic: Essential for depth and a gentle punch of aroma.
• Ginger: Fresh ginger brightens and lifts all other flavors beautifully.
• White miso paste: Gives the broth a wonderful umami boost.
• Garlic powder: Intensifies garlic flavor without adding bulk.
• Onion powder: Deepens the savory notes subtly.
• Vegetable broth: The soup’s heart — choose a low-sodium kind to control saltiness.
• Filtered water: Keeps the broth clean-tasting and pure.
• Oyster mushrooms: Tender, slightly sweet, these mushrooms are the star ingredient.
• Carrots: Julienned for color and sweet earthiness.
• Dried bay leaves: Add aromatic warmth and complexity.
• Lemongrass stalk: Crushed and minced, it imparts the bright citrusy fragrance that sets this soup apart.
• Tamari: A gluten-free alternative to soy sauce that adds salty umami.
• Fresh lemon juice: Adds a nice zing and freshness right before serving.
• Rice vinegar: Balances richness with a subtle tang.
• Dried kombu: A seaweed that enriches the broth with savory depth.
• Freshly ground black pepper: Adds subtle heat and aroma.
• Tofu (optional): Cubed soft or medium tofu adds protein and a smooth texture.
• Optional garnishes (scallions, sesame seeds, red pepper flakes): For texture and an extra pop of flavor when served.

Variations

I love encouraging you to adapt this soup to your taste or what you have on hand. Over time, I’ve tested several variations depending on the season or my mood, and they all worked wonderfully.

• Spicy kick: I once added fresh sliced chili or a dash of chili oil near the end for a warming heat that my family absolutely devoured.
• Different mushrooms: If oyster mushrooms aren’t available, shiitake or cremini work well, though they change the flavor slightly.
• Protein swap: I’ve tried tempeh cubes or even chickpeas instead of tofu for a heartier feel.
• Herb update: Fresh cilantro or Thai basil sprinkled at the end adds a fresh herbal note that brightens the soup especially during warmer months.

How to Make Oyster Mushroom Soup with Lemongrass and Tofu Recipe

Step 1: Sauté the aromatics until fragrant

Start by warming the olive oil in a large pot over medium-high heat. Toss in the chopped leeks and celery and sauté until they turn translucent, about 10 minutes. This slow cooking draws out their natural sweetness, which really builds a tasty soup base. Then, add minced garlic and ginger and cook for another 5 minutes, stirring frequently so nothing burns. I find this step essential because it sets the aroma that fills your kitchen—and your heart.

Step 2: Build flavor with miso and spices

Stir in the white miso paste, garlic powder, and onion powder, cooking for 5 more minutes. The miso melts into the vegetables, adding rich umami that transforms the soup from simple to special. Don’t rush this part—letting these flavors blend here really makes a difference.

Step 3: Simmer the soup with mushrooms and herbs

Add the vegetable broth, filtered water, oyster mushrooms, julienned carrot, bay leaves, minced lemongrass, tamari, fresh lemon juice, rice vinegar, and dried kombu. Give everything a good stir and bring the pot to a rolling boil. After 5 minutes, reduce the heat and let it gently simmer for 30 minutes. This slow simmer lets all the flavors marry beautifully, and the mushrooms soften without getting mushy.

Step 4: Final touches and optional tofu

Season the soup with freshly ground black pepper to taste. If you’re adding tofu, gently fold in the cubed pieces now so they warm through without breaking apart. Before serving, be sure to remove the bay leaves and kombu as they’re there only to impart flavor. You’ll notice how the broth has a gorgeous light amber color and an inviting aroma that’s hard to resist!

How to Serve Oyster Mushroom Soup with Lemongrass and Tofu Recipe

Garnishes

When I serve this soup, I love topping it with finely sliced scallions because they add a fresh, vibrant crunch. I often sprinkle toasted sesame seeds on top for a toasty nutty note. For those who like heat, a pinch of red pepper flakes really wakes up the broth without overpowering it.

Side Dishes

This soup pairs beautifully with a simple bowl of jasmine rice or some crusty artisan bread to soak up the broth. On busy weeknights, I sometimes serve it alongside a quick cucumber salad dressed with rice vinegar and sesame oil for a cool contrast.

Creative Ways to Present

For a special occasion, I like serving this soup in elegant, small bowls with a delicate swirl of coconut cream on top and a sprig of fresh cilantro. It turns the rustic soup into a restaurant-worthy starter that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the refrigerator, and it keeps well for up to 4 days. I find the flavors actually settle and deepen after a day, so leftovers often taste even better!

Freezing

I’ve frozen this soup a few times with great results. Just avoid adding tofu before freezing — I add it fresh when reheating. Freeze in portions in freezer-safe containers, and thaw overnight in the fridge before warming gently on the stove.

Reheating

To reheat, warm the soup slowly over low heat to preserve the flavors and prevent the mushrooms from becoming tough. If you’re adding tofu at this stage, gently stir it in and warm until heated through.

FAQs

Final Thoughts

This Oyster Mushroom Soup with Lemongrass and Tofu Recipe has become a go-to comfort food that I’m always excited to share with friends. Its balance of flavors feels both exciting and soothing, something that not many soups manage to do so effortlessly. I genuinely encourage you to try it out—you’ll find it’s a nourishing meal that satisfies on so many levels, especially when you want something light yet full of heart. Trust me, once you make it, this soup will quickly earn its spot in your regular rotation.

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