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Oyster Mushroom Soup

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.

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