Oyster Mushroom Soup

A Fabulous Fusion of Asian and American

55 min. 6 serv.
11 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.

Vegetarian icon Vegan icon
CALORIES: 240

Ingredients

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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

Directions

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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