Name: Brothy Oyster Mushroom Soup with Lemongrass and Tofu Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 3 cups chopped leeks, white part only; 1 cup chopped celery; ¼ cup minced garlic; 2 tablespoons minced ginger; 3 cups oyster mushrooms, sliced or torn (about 4 ounces); 2 cups peeled and julienned carrot (1 large); 1 stalk lemongrass, crushed with a rolling pin and minced; Optional garnishes: scallions, sesame seeds, and/or red pepper flakes; 3 tablespoons extra-virgin olive oil; 1½ tablespoons white miso paste; 1 tablespoon garlic powder; 1 tablespoon onion powder; 5 cups vegetable broth; 5 cups filtered water; 5 dried bay leaves; 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)

Description

This aromatic and nourishing Oyster Mushroom Soup is a flavorful vegan broth-based soup, perfect for cozying up on a cool night. Adapted from Mississippi Vegan by Timothy Pakron, it combines the earthiness of oyster mushrooms with the brightness of lemon and umami from miso and tamari, enhanced by fresh aromatics like leeks, ginger, and lemongrass.

Ingredients

Vegetables and Aromatics

3 cups chopped leeks, white part only
1 cup chopped celery
¼ cup minced garlic
2 tablespoons minced ginger
3 cups oyster mushrooms, sliced or torn (about 4 ounces)
2 cups peeled and julienned carrot (1 large)
1 stalk lemongrass, crushed with a rolling pin and minced
Optional garnishes: scallions, sesame seeds, and/or red pepper flakes

Liquids and Seasonings

3 tablespoons extra-virgin olive oil
1½ tablespoons white miso paste
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable broth
5 cups filtered water
5 dried bay leaves
2 tablespoons tamari
1½ tablespoons fresh lemon juice
1 tablespoon rice vinegar
1-inch piece dried kombu
Freshly ground black pepper, to taste

Optional Protein

8 ounces cubed tofu (optional)

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Instructions

Sauté Aromatics: In a large pot, heat the extra-virgin olive oil over medium-high heat. Add the chopped leeks and celery, sauteing until they become translucent, about 10 minutes, to release their flavors.
Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 5 minutes to intensify the aroma and meld the flavors.
Incorporate Miso and Powders: Mix in the white miso paste, garlic powder, and onion powder, and cook for an additional 5 minutes to deepen the soup base flavor.
Add Broth and Main Ingredients: Pour in the vegetable broth and filtered water. Add the oyster mushrooms, julienned carrots, dried bay leaves, minced lemongrass, tamari, fresh lemon juice, rice vinegar, and piece of dried kombu. Stir well to combine.
Simmer the Soup: Bring the soup mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, allowing the flavors to develop fully.
Season and Add Tofu: Season to taste with freshly ground black pepper. If using tofu, add the cubed tofu now to warm through.
Finish and Serve: Remove and discard the bay leaves and kombu. Serve the soup hot, garnished with scallions, sesame seeds, and/or red pepper flakes if desired.

Notes

This soup is vegan and packed with umami flavors from miso, tamari, and kombu.
Fresh lemongrass adds a pleasant citrusy note; if unavailable, you can substitute with a small amount of lemon zest.
For a thicker soup, reduce the water slightly or add blended cooked potatoes or white beans.
To keep it gluten-free, ensure tamari used is certified gluten-free.
Tofu is optional but adds extra protein for a heartier meal.
Store leftovers covered in the refrigerator for up to 4 days; flavors often improve overnight.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Soup
Method: Stovetop
Cuisine: Vegan, American