The Oyster Mushroom Miso Soup final recipe is absolutely delicious! My harvest today was ready at the perfect time in our household. We don’t discuss illness too often so we are focusing on keeping our microbiome healthy. Oyster mushrooms are one of the most powerful immune boosters on our planet!
This recipe was inspired by Love and Lemons on Yummly. Serves 6-8 people, but Erin likes to make a double batch.
- 3 tablespoons coconut oil (feel free to add more than this for added nutrition)
- 3 cups chopped leeks, white part only
- 1 cup chopped celery
- ¼ cup minced garlic
- 2 tablespoons minced ginger
- 1 ½ tablespoons white miso paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 5 cups bone broth (or vegetable broth for vegetarians)
- 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
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1-inch piece dried kombu
- Freshly ground black pepper, to taste
- Optional garnishes: scallions, sesame seeds and/or red pepper flakes
- In a large pot, heat the coconut 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/bone 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. Discard the bay leaves and kombu and serve. Serve with scallions, sesame seeds, and/or red pepper flakes, if desired.