Source: Love & Lemons
This oyster mushroom soup is a healthy, healing recipe for cool evenings. It's brimming with flavor from lemongrass, miso & ginger!
Prep time: 15 mins
Cook time: 55 mins
Total time: 1hour 10 mins
Serves 6 to 8
- 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
- In a large pot, heat the olive oil over medium-high heat. Add the leeks and celery and saute until translucent, about 10 minutes. Add the garlic and ginger. Cook for another 5 minutes. Add the miso, garlic powder, and onion powder and cook for another 5 minutes.
- Add the vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu. Mix well. Bring to a boil and cook for 5 minutes. Reduce the heat to low and cook for another 30 minutes.
- Season with freshly ground black pepper and add the tofu, if desired. Discard the bay leaves and kombu and serve. Serve with scallions, sesame seeds, and/or red pepper flakes, if desired.