Oyster Mushroom Soup
Total Time
1 hour 10 mins
Prep Time
15 mins
Cook Time
55 mins
Rating
4.6 out of 5 stars
(21)
Ingredients
6-8 servings
- 3 tablespoons extra-virgin olive oil
- 3 cups chopped leeks, white part only
- 1 cup chopped celery
- ¼ cup minced garlic
- 2 tablespoons minced ginger
- 1½ tablespoons white miso paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 5 cups vegetable broth
- 5 cups filtered water
- 3 cups oyster mushrooms, sliced or torn (4 ounces)
- 2 cups peeled and julienned carrot (1 large)
- 5 dried bay leaves
- 1 stalk lemongrass, crushed with a rolling pin and minced
- 2 tablespoons tamari
- 1½ tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1-inch piece dried kombu
- Freshly ground black pepper, to taste
- 8 ounces cubed tofu, optional
- Optional garnishes: scallions, sesame seeds and/or red pepper flakes
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Preparation
Chef’s notes
Adapted from Timothy Pakron's 'Mississippi Vegan'.
The recipe is flexible and can still be delicious even if you don't have all the ingredients. For instance, use tamari instead of miso or cremini mushrooms instead of oyster mushrooms.