I absolutely love this Oyster Mushroom Soup with Lemongrass and Miso recipe because it feels like a comforting hug in a bowl. The delicate oyster mushrooms paired with aromatic lemongrass and the deep umami of miso create a broth that’s both soothing and vibrant — perfect for chilly evenings or when you want something light yet satisfying. Whenever I make this, my kitchen fills with the most inviting smells that just seem to welcome everyone to gather around.
When I first tried this recipe, I was amazed by how the simple ingredients came together to create such a layered flavor. You’ll find that the combination of leeks, ginger, and a touch of rice vinegar brightens the soup beautifully. Plus, it’s pretty forgiving — whether you’re a seasoned cook or just experimenting in the kitchen, you’ll enjoy how straightforward and nourishing this Oyster Mushroom Soup with Lemongrass and Miso recipe is to prepare.
Why You’ll Love This Recipe
- Deep, Complex Flavor: The miso and lemongrass combo gives this soup a rich umami punch with a bright citrusy note.
- Easy to Make: It’s straightforward enough for weeknight dinners but impressive enough for guests or special occasions.
- Versatile and Nutritious: You can add tofu or keep it light, making it perfect for any diet or mood.
- Comforting and Warming: This soup feels cozy and satisfying, ideal for cold days or when you need a bit of self-care in a bowl.
Ingredients You’ll Need
These ingredients create a balanced flavor profile with fresh vegetables, aromatic herbs, and that deeply savory miso taste. When shopping, look for fresh oyster mushrooms and a firm stalk of lemongrass — they make a world of difference here.
- Extra-virgin olive oil: Adds a nice richness to sautéing the veggies.
- Leeks (white part only): They bring a mild, sweet onion flavor that’s less sharp than regular onions.
- Celery: Offers subtle crunch and earthiness.
- Garlic: Essential for that inviting savory aroma.
- Ginger: Adds a gentle warmth and fresh zing.
- White miso paste: The star umami component — get good quality for best flavor.
- Garlic powder: Boosts the garlic notes without overpowering.
- Onion powder: Enhances the onion flavor alongside leeks.
- Vegetable broth: Use a flavorful one to build your base.
- Filtered water: Keeps the broth clean tasting and pure.
- Oyster mushrooms: Soft, delicate texture that soaks up all the flavors.
- Carrots: Julienned for a slight sweetness and color contrast.
- Dried bay leaves: Adds subtle herbal undertones.
- Lemongrass stalk: Crushing it releases bright citrus flavors – don’t skip this freshness!
- Tamari: Gluten-free soy sauce alternative that deepens the umami.
- Fresh lemon juice: Balances savory richness with bright acidity.
- Rice vinegar: Adds gentle tang and sharpness.
- Dried kombu: Seaweed that boosts the broth’s depth without fishiness.
- Freshly ground black pepper: For seasoning to taste.
- Tofu (optional): Cubed for protein and heartiness.
- Optional garnishes: Scallions, sesame seeds, and/or red pepper flakes for extra flavor and texture.
Variations
I love how flexible this Oyster Mushroom Soup with Lemongrass and Miso recipe is — I often switch things up to match what I have on hand or my mood that day. Feel free to customize the veggies or protein; this soup welcomes creativity.
- Make it heartier: Adding cubed tofu makes this a full meal and adds creamy texture that my family adores.
- Switch up mushrooms: I’ve tried shiitake or cremini when oyster mushrooms aren’t available, and it still turns out great with a slightly different flavor.
- Mild spice: Toss in a few slices of fresh chili or a dash of chili flakes for a warming kick — perfect on cold nights.
- Greens boost: Stir in spinach or kale in the last 5 minutes of cooking for added nutrition and color.
How to Make Oyster Mushroom Soup with Lemongrass and Miso Recipe
Step 1: Sauté the aromatic base
Start by heating extra-virgin olive oil in a large pot over medium-high heat. Toss in the chopped leeks and celery and let them soften and become translucent, which takes about 10 minutes. This slow cooking brings out their natural sweetness and forms a delicious foundation. Then add minced garlic and ginger — cook another 5 minutes so they release their warm, fragrant notes without burning. Be sure to stir regularly to keep everything evenly cooked.
Step 2: Build flavor with miso and spices
Next, stir in the white miso paste along with garlic powder and onion powder, cooking for another 5 minutes. The miso will start to melt into this base, giving the soup that unmistakable umami depth. I discovered that low and slow here really helps the flavors develop without overpowering the fresh ingredients, so be patient and enjoy the aroma filling your kitchen.
Step 3: Add liquids and veggies
Pour in your vegetable broth and filtered water, then add the sliced oyster mushrooms and julienned carrots. Throw in the dried bay leaves, crushed and minced lemongrass, tamari, lemon juice, rice vinegar, and the small piece of dried kombu. Give everything a good stir to combine all the flavors. Bring the pot to a boil, which should only take a few minutes, then reduce the heat and simmer gently for 30 minutes. This is where the magic happens — the flavors meld together, and the mushrooms soak up all those beautiful aromas.
Step 4: Finish and season
Once the soup has simmered, season it with freshly ground black pepper to your taste. If you’re adding tofu, now’s the time to gently stir in the cubed pieces so they can warm through without breaking apart. Don’t forget to fish out and discard the bay leaves and kombu stalk before serving. This last step ensures you get all the flavor with none of the chewiness from these ingredients.
Pro Tips for Making Oyster Mushroom Soup with Lemongrass and Miso Recipe
- Don’t Rush the Sauté: Let the leeks and celery soften slowly to unlock their natural sweetness—it makes a huge difference in the broth’s depth.
- Crush Lemongrass Thoroughly: Using a rolling pin or the back of a knife helps release the oils, so you get that bright fresh flavor without any overpowering bits in the soup.
- Add Miso Off the Heat: To preserve its probiotics and avoid bitterness, I like to stir in miso during sautéing but avoid boiling the soup vigorously after adding it.
- Remove Bay Leaves and Kombu: Remember to take these out before serving, so nobody ends up chewing on tough, woody bits.
How to Serve Oyster Mushroom Soup with Lemongrass and Miso Recipe
Garnishes
Personally, I like to top my soup with fresh scallions for a pop of green and mild onion flavor. Toasted sesame seeds add a lovely nutty crunch, while a sprinkle of red pepper flakes gives a subtle heat that warms the palate. These garnishes really elevate the simple soup and make it feel a bit more special.
Side Dishes
Since this soup is light yet filling, I enjoy pairing it with warm steamed rice or a crusty slice of sourdough bread to soak up the broth. A simple cucumber salad or pickled vegetables also works beautifully, adding contrast and freshness to the meal.
Creative Ways to Present
For a dinner party, I’ve served this soup in small bowls garnished with edible flowers and a drizzle of toasted sesame oil for a touch of elegance. You can also serve it as a starter alongside sushi or a light Asian-inspired spread — it feels refined but remains cozy and inviting.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in an airtight container in the refrigerator and it stays fresh for up to 3 days. Make sure to give it a good stir before reheating, as some ingredients like mushrooms and tofu can settle or separate.
Freezing
This soup freezes reasonably well, but I recommend leaving out the tofu if you plan to freeze it — tofu’s texture can change after thawing. Freeze in portioned containers, thaw overnight in the fridge, and reheat gently on the stove.
Reheating
I reheat this soup on the stovetop over medium-low heat to keep the flavors fresh and prevent overcooking the mushrooms. Adding a splash of water or broth helps loosen it up if it’s a bit thick after refrigeration.
FAQs
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Can I use other types of mushrooms instead of oyster mushrooms?
Absolutely! While oyster mushrooms have a delicate texture and subtle flavor, shiitake, cremini, or button mushrooms can be great substitutes. Just adjust cooking times slightly as some mushrooms hold up better with longer simmering.
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Is this soup vegan?
Yes, this Oyster Mushroom Soup with Lemongrass and Miso recipe is naturally vegan if you use vegetable broth and avoid adding animal-based garnishes. The tofu option adds protein without compromising the vegan status.
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What is the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove over medium-low heat. Add a little broth or water if it thickens too much. Avoid overheating to preserve texture and flavor.
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Can I prepare this soup ahead of time?
Definitely! In fact, the flavors develop even more after resting. Prepare the soup fully, cool it, and refrigerate. Reheat just before serving, add fresh garnishes for brightness, and enjoy.
Final Thoughts
This Oyster Mushroom Soup with Lemongrass and Miso recipe feels like an old friend to me now — comforting, reliable, and full of flavor without being fussy. I hope you enjoy making it as much as I do because it really shines with simple ingredients and a bit of patience. Next time you want something nourishing and impressive without a ton of work, give this recipe a try — I promise it’ll become a favorite in your kitchen too.
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Oyster Mushroom Soup with Lemongrass and Miso Recipe
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, East Asian-inspired
- Diet: Vegetarian
Description
This hearty and flavorful Oyster Mushroom Soup combines the delicate umami of oyster mushrooms with a fragrant blend of leeks, ginger, garlic, and miso. Enhanced with the brightness of lemon juice and the depth of tamari and kombu, this vegetarian soup is comforting and nourishing, perfect for a light meal or starter.
Ingredients
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
- 3 tablespoons extra-virgin olive oil
- 5 cups vegetable broth
- 5 cups filtered water
Seasonings and Condiments
- 1½ tablespoons white miso paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 5 dried bay leaves
- 2 tablespoons tamari
- 1½ tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1-inch piece dried kombu
- Freshly ground black pepper, to taste
Optional Garnishes
- Scallions
- Sesame seeds
- Red pepper flakes
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the chopped leeks and celery and sauté until translucent, about 10 minutes. Then add the minced garlic and ginger and cook for another 5 minutes to develop the flavors.
- Add Seasonings: Stir in the white miso paste, garlic powder, and onion powder. Cook this mixture for an additional 5 minutes, allowing the dry seasonings to bloom and meld with the aromatics.
- Combine Broth and Vegetables: Pour in the vegetable broth and filtered water. Add the oyster mushrooms, julienned carrots, dried bay leaves, crushed and minced lemongrass, tamari, fresh lemon juice, rice vinegar, and dried kombu. Mix everything well to combine the flavors evenly.
- Simmer the Soup: Bring the soup to a boil and let it cook for 5 minutes. Reduce the heat to low and allow it to simmer gently for another 30 minutes, so the flavors fully develop and the vegetables soften.
- Final Seasoning and Serve: Season the soup with freshly ground black pepper to taste. If using tofu, add the cubed tofu at this stage. Remove and discard the bay leaves and kombu pieces before serving. Garnish with scallions, sesame seeds, and/or red pepper flakes if desired.
Notes
- This soup is naturally vegetarian and can be made vegan by ensuring the miso paste and tamari are vegan-friendly.
- Oyster mushrooms can be substituted with other mild mushroom varieties like shiitake or cremini if needed.
- Adjust the saltiness by varying the amount of tamari; low-sodium tamari works well for lower salt options.
- The dried kombu adds umami depth but can be omitted if unavailable, though it will slightly reduce the soup’s complexity.
- Cook time can be extended for deeper flavor, simmering up to 45 minutes.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 110
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
