Oyster Mushroom Soup

A Fabulous Fusion of Asian and American

55 min. 6 serv.
14 ratings

Oyster mushrooms and lemongrass add a delicious twist to a more traditional vegetable soup. Add some seaweed and you’re also adding important micro-minerals that will help balance your hormones. Take the time to make this delicious recipe. You won’t be disappointed.

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If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
3 Tbsp Extra virgin olive oil
3 Cups Leeks, chopped
1 Cup Celery, chopped
2 Tbsp Garlic clove, minced
1 1/2 Tbsp Miso paste
1 Tbsp Garlic powder
1 Tbsp Onion powder
5 Cups vegetable broth
5 Cups Water
3 Cups Oyster mushrooms, sliced or torn (4 ounces)
2 Cups Carrots, peeled and julienned (1 large)
5 Bay leaf, dried
1 lemongrass stalk
2 Tbsp Tamari Sauce
1 1/2 Tbsp Fresh lemon juice
1 Tbsp Apple cider vinegar
1 inch dried kombu
Freshly-ground black pepper, to taste


Did you know?

Oyster mushrooms have been used for thousands of years as a culinary and medicinal ingredient. The white mushrooms resemble oysters, and can be found growing in the wild on dead trees or fallen logs. They have a rich history in traditional Chinese medicine from as early as 3,000 years ago, particularly as a tonic for the immune system due to their high antioxidant and anti-bacterial effects.

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