Comments on: Oyster Mushroom Soup

By: Peggy

Peggy — Tue, 16 Jan 2024 17:48:35 +0000

I love the complex flavor of this soup. I added more mushrooms and a little less water. It was the perfect tonic for a cold winter day.

By: Cynthia

Cynthia — Wed, 16 Aug 2023 04:36:01 +0000

Hi Hi – I love the logic of bringing these ingredients together – a few comments re the method:

1) Miso should not be ‘cooked’ so I’d encourage folks to stir it in while the soup is hot, but after it’s removed from the heat. In other words, last minute before serving.
2) Konbu gets slimy if boiled – so again, I’d encourage gently warming the kombu in some water to just below boiling, turn the heat off and let it steep for 15-20 minutes then remove from the liquid. This liquid can then be leveraged in the recipe.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 16 Dec 2022 13:58:01 +0000

In reply to Dee. I'm so glad you enjoyed it!

By: Dee

Dee — Thu, 15 Dec 2022 21:04:50 +0000

really lovely soup! I had no celery so I used savoy cabbage and it turned out super well. thank you ?

By: Phoebe Moore

Phoebe Moore — Fri, 04 Nov 2022 15:11:23 +0000

In reply to Char. I'm so glad you loved the recipe!

By: Char

Char — Wed, 02 Nov 2022 23:40:39 +0000

The oyster mushroom soup is fantastic. I did not have miso paste. But did have miso broth,. I did not have kombu, but did have a bit of fish sauce, no tamari, so I used soy And I added oyster, crimini, and shitake mushrooms and a shake of Trader Joe’s Mushroom umami seasoning. I had only a small amount of leeks so added an onion. And I doubled the ginger. My husband said it was the best soup he has ever had. I wonder how awesome it would be if I had the listed ingredients on hand that the recipe called for. Gotta say that the flavor combos melded perfectly. So tangy and yet mushroom flavor rocked and no flavors fighting with each other…MAGICAL.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 06 Jun 2022 19:07:49 +0000

In reply to Joe DeCredico. Hi Joe, I'm so glad you enjoyed the baba ganoush and also the soup!

By: Joe DeCredico

Joe DeCredico — Sat, 04 Jun 2022 23:25:55 +0000

Love your Baba Ganoush recipe on a regular basis and decided to try this one. Used unsalted home made veg stock so doubled the white miso and it is absolutely delicious. It is so hearty I omitted the tofu and it did not need it. Used David Chang’s scallion ginger sauce as a condiment which was perfect with it.

By: Myla

Myla — Mon, 28 Mar 2022 18:14:07 +0000

How many calories is this whole recipe you think?

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 09 Jan 2022 16:15:03 +0000

In reply to Neil. I'm so glad you've enjoyed the soup!