The recipe of the Week is Oyster Mushroom Soup

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Oyster Mushroom Soup
Oyster Mushroom Soup
I love brothy mushroom soups, and when I saw the ingredients for this one – lemongrass, ginger, miso, etc – I had to make it because it’s full of so many of my favorite things.
In the book, Timothy often uses unlikely ingredients to build rich umami flavors (kombu, various types of mushrooms, etc)… but he also mentions that you can still make the recipes if you don’t have one or two of the ingredients called for. After making this recipe, I can tell you that it’s packed with a ton of wonderful flavor, but it would absolutely still be delicious if you had tamari but no miso, or if you didn’t have kombu, or if you had cremini mushrooms instead of fancy oyster mushrooms.
Oyster Mushroom Soup
This healing soup makes my soul so happy – it’s a great one to make now that the nights are getting colder.
Oyster Mushroom Soup
Make this, and then go check out Mississippi Vegan!
Oyster Mushroom Soup

Slightly adapted from Mississippi Vegan by Timothy Pakron
Author: 
Serves: 6 to 8
Ingredients
  • 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
Instructions
  1. In a large pot, heat the olive oil over medium-high heat. Add the leeks and celery and sauce 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.
  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.
  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.

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