Description
This comforting Oyster Mushroom Soup is a flavorful and warming dish featuring tender oyster mushrooms, aromatic leeks, celery, and a broth infused with miso, ginger, and lemongrass. Perfect for a nourishing meal, this vegan-friendly soup is enhanced with tamari, fresh lemon juice, and optional tofu for added protein, garnished with scallions, sesame seeds, and a hint of spice.
Ingredients
Scale
Vegetables and Aromatics
- 3 cups chopped leeks, white part only
- 1 cup chopped celery
- ¼ cup minced garlic
- 2 tablespoons minced ginger
- 3 cups oyster mushrooms, sliced or torn (4 ounces)
- 2 cups peeled and julienned carrot (1 large)
- 1 stalk lemongrass, crushed with a rolling pin and minced
- 8 ounces cubed tofu (optional)
Liquids and Broth Elements
- 3 tablespoons extra-virgin olive oil
- 5 cups vegetable broth
- 5 cups filtered water
- 1½ tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons tamari
Spices and Seasonings
- 1½ tablespoons white miso paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 5 dried bay leaves
- 1-inch piece dried kombu
- Freshly ground black pepper, to taste
Optional Garnishes
- Scallions
- Sesame seeds
- Red pepper flakes
Instructions
- Sauté aromatics: In a large pot, heat the extra-virgin olive oil over medium-high heat. Add the chopped leeks and celery and sauté until translucent, about 10 minutes, allowing their flavors to develop.
- Add garlic and ginger: Stir in the minced garlic and ginger, cooking for another 5 minutes to release their aromatic qualities.
- Incorporate miso and spices: Add the white miso paste, garlic powder, and onion powder to the pot. Cook for an additional 5 minutes, stirring constantly to blend the flavors and lightly toast the spices.
- Add broth and vegetables: Pour in the vegetable broth and filtered water. Then add the oyster mushrooms, julienned carrots, dried bay leaves, minced lemongrass, tamari, fresh lemon juice, rice vinegar, and dried kombu. Mix well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil over high heat, then cook for 5 minutes. Reduce the heat to low and let it simmer gently for 30 minutes, allowing the flavors to meld together fully.
- Season and finish: Season the soup with freshly ground black pepper to taste. If using, add the cubed tofu and gently warm through. Remove and discard the bay leaves and kombu before serving.
- Serve and garnish: Ladle the soup into bowls and garnish with scallions, sesame seeds, and/or red pepper flakes as desired for extra texture and flavor.
Notes
- For vegan option, ensure tamari and miso paste are certified vegan.
- To intensify umami flavor, soak kombu in water before adding to broth.
- Adjust seasoning with extra tamari or lemon juice according to taste preferences.
- To make the soup heartier, add cubed tofu or other plant-based proteins.
- This soup reheats well and flavors deepen after resting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
