Oyster Mushroom Soup


3 Tbsp extra-virgin olive oil
3 cups leeks (chopped, white part only)
1 cup celery (chopped)
¼ cup garlic (minced)
2 Tbsp ginger (minced)
1½ Tbsp white miso paste
1 Tbsp garlic powder
1 Tbsp onion powder
5 cups vegetable broth
5 cups water (filtered)
3 cups oyster mushrooms (sliced or torn)
2 cups carrot (peeled and julienned)
5 bay leaves (dried)
1 stalk lemongrass (crushed and minced)
2 Tbsp tamari
1½ Tbsp fresh lemon juice
1 Tbsp rice vinegar
250mm piece kombu (dried)
Freshly ground black pepper


In a large pot, heat the olive 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 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.

Serves: 6-8

Cooking time: 55 minutes

Difficulty: Easy

Pairs well with Survivor Chenin Blanc.