Oyster Mushroom Soup
Ingredients
The soup base
-
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
-
2
cups
peeled and julienned carrot
-
5
pieces
dried bay leaves
-
1
stalk
lemongrass, crushed and minced
-
2
tablespoons
tamari
-
1½
tablespoons
fresh lemon juice
-
1
tablespoon
rice vinegar
-
1
inch piece
dried kombu
-
to taste
freshly ground black pepper
-
8
ounces
cubed tofu (optional)
Optional garnishes
-
scallions
-
sesame seeds
-
red pepper flakes
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté leeks and celery until translucent, about 10 minutes.
- Add garlic and ginger, cooking for another 5 minutes.
- Stir in miso, garlic powder, and onion powder, cooking for another 5 minutes.
- Add vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu, mixing well.
- Bring to a boil and cook for 5 minutes.
- Reduce heat to low and simmer for 30 minutes.
- Season with black pepper and add tofu if desired.
- Discard bay leaves and kombu before serving.
- Garnish with scallions, sesame seeds, and/or red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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