Oyster Mushroom Soup Recipe

Published on March 3rd 2022 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Oyster Mushroom Soup in a bowl

Oyster Mushrooms are a delicious variety that lends to various dishes from grilled, stir-fry, deep-fried, sautéed, or in soup. The flavor profile of this mushroom is lightly sweet and earthy with a hint of anise. The texture is dependent on the type, with a range from light and tender to firm and dense. Oyster Mushroom Soup is a delicious broth-like soup with an Asian influence of flavors. We wanted to create a light but flavorful soup that was warming and refreshing for this recipe. This soup is an excellent choice for a light meal with green onions, celery, ginger, oyster mushrooms, galangal, and lemongrass. This dish is fantastic on its own or paired with any of your favorite Asian soup noodles or chunks of tofu. We hope you enjoy our recipe for Oyster Mushroom Soup as a great quick and easy delicious meal that's vegan-friendly.

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Time & Serves

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Serves
6

Ingredients

  • 2 tablespoons Peanut oil

  • 2 teaspoons Sesame oil

  • 4 Green onion - chopped & separated white & green

  • 2 Shallots - sliced

  • 3 cloves Garlic - minced

  • 1 teaspoon Ginger - minced

  • 2 stalks Celery - chopped

  • 1 tablespoon White Miso Paste

  • 1 liter Vegetable Broth

  • 1 liter Water

  • 4 ounces Oyster Mushrooms - sliced

  • 1 small Carrot - julienne cut

  • 2 Bay Leaves

  • 1 teaspoon Galangal - sliced

  • 1 piece Lemongrass - sliced

  • 1 Star Anise

  • 2 tablespoons Regular Soy Sauce

  • 1 tablespoon Lime Juice

  • 1 tablespoon Fish Sauce

  • Salt & White Pepper to taste

Instructions

Using a large heavy-bottom pot or stockpot, add the oils and bring to medium heat. Then, when the oil is hot, add the green onion whites, shallots, garlic, ginger, celery, and miso paste and sauté for 3 minutes.

Stir in the broth, water, mushrooms, carrots, bay leaves, galangal, lemongrass, star anise, soy sauce, lime juice, and fish sauce, and bring to a simmer for 20 minutes.

Season with salt and white pepper to taste, remove from the heat and serve in bowls with green onion greens sprinkled on top.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
vegan, low calorie, oyster mushroom soup, homemade, easy, how to make, fried, best

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart