I have loved miso soup (a Japanese staple) since I was little. Surprisingly I have never tried to make it myself until recently! Here is a simple recipe for a vegan miso soup with oyster mushrooms that I definitely recommend you try out for the winter months. This particular recipe includes sesame oil and sauteed onions, which is not the traditional way of making miso soup. In another post I will show how to make dashi (Japanese broth) with kombu kelp and dried shiitake mushrooms. I don’t have those things on hand right now so I worked something else out instead, and it’s also pretty tasty!
Vegan Mushroom Miso Soup
1 tablespoon sesame oil
1 inch piece of fresh ginger, grated
6 green onions (scallions)
4 garlic cloves, crushed
2 cups hot water
1 cup cubed soft or silken tofu
1 cup sliced oyster mushrooms
2-3 tablespoons miso paste
Sprinkle of salt
In a large pot heat the sesame oil over medium heat. Chop the green onions from the white side, separating the green bits from the white ends. When the oil is hot add the white portions of the green onion and saute for about 1 minute. Add the crushed (but still whole) garlic cloves and grated ginger and saute for another few minutes.
Add 2 cups of hot water and bring to a boil for several minutes. Remove from heat and add the sliced mushrooms and tofu.
In a small bowl add about 1/2 cup of hot water and mix the miso paste until dissolved. Add to the soup and let sit for 3-4 minutes, covered.
Add the chopped green onions and salt to taste, then serve immediately.
You can also add wakame seaweed but it’s not available here so I skipped it.
You could sub the oyster mushrooms for shiitake or another small mushroom if that’s what you have on hand, but oysters are available now so give it a try before their season is done. Remember not to boil the soup with the miso paste in the broth! Miso is a fermented food and boiling it kills the beneficial bacteria. Always add miso after it has come off the heat, and don’t skip the pre-mixing step as it will probably end up lumpy. Enjoy!