loveandlemons4.8
Oyster Mushroom Soup
Slightly adapted from Mississippi Vegan by Timothy Pakron, this brothy Oyster Mushroom Soup is a delicious, aromatic meal on a cool night.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
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.
chopped leeks, white part only3 cupschopped celery1 cupminced ginger2 tablespoonsgarlic powder1 tablespoononion powder1 tablespoon
2
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.
vegetable broth5 cupsoyster mushrooms, sliced or torn (4 ounces)3 cupsdried bay leaves5tamari2 tablespoons
3
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.
Freshly ground black pepper, to tastedried bay leaves5
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