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
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
- 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
