Oyster Mushroom Miso Soup
Prep time
Cook time
Total time
Serves: 4
  • 200 g oyster mushrooms, bigger pieces roughly torn
  • 1 carrot, julienned
  • 1 tbsp white miso
  • 4 cups dashi stock
  • 2 cups water
  • 1 tbsp tamari
  • 1 tsp rice vinegar
  • 1 tbsp lemon juice
  • 1 stalk lemongrass
  • 1 stalk leeks, thinly sliced, white part only
  • 1 stalk celery, sliced
  • 2 tsp minced ginger
  • 4 cloves garlic, minced
  • oil
  • toasted sesame seeds, to garnish
  • chopped spring onions, to garnish
  1. In a soup pot add oil then sauté leeks and celery then cook until soft.
  2. Add garlic and ginger and continue to sauté for 2 minutes.
  3. Pour dashi stock and water. Add oyster mushrooms, miso, carrots, lemongrass, tamari, lemon juice and rice vinegar, mix well then bring it to a boil then simmer in low heat for 25 minutes.
  4. Turn heat off then serve topped with toasted sesame seeds and chopped spring onions.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2019/11/20/oyster-mushroom-miso-soup/