Slightly adapted from Mississippi Vegan by Timothy Pakron, this brothy Oyster Mushroom Soup is a delicious, aromatic meal on a cool night.
Author: Jeanine Donofrio
Recipe type: Soup
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.
Recipe by Love and Lemons at https://www.loveandlemons.com/oyster-mushroom-soup/