This King Oyster Mushroom and Broccoli Soup is made with a medley of veggies and fragrant ginger and garlic. It's a simple, satisfying, and totally comforting vegan soup.
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"Is it soup season yet?" I whine as a heatwave just passed through the state. I always seem to crave soup during the hottest of days. Maybe it's all part of that "you always want what you can't have" type of thinking since I've been dying for summer to end and fall to begin.
I've been craving all things cool and spooky with a hint of pumpkin spice and apple cinnamon. Soup, sweaters, hot cups of tea, and warm blankets. It always happens during the month of August - knowing that my favorite time of year is so close!
I figured now's as good a time as any to start stocking our freezer with soup. After all, homemade soup can last for up to six months in the freezer. So while I was digging through my fridge to see what kind of soup I could make, I found king oyster mushrooms and a variety of different veggies.
King oyster mushrooms really are the king of all mushrooms due to their large size. I found them at a smaller supermarket near our home and have quickly become obsessed with the variety of ways you can use them in vegan cooking.
They make delicious vegan scallops (mind blowing!) and are such a great addition to so many dishes that could use a little umami flavor.
King Oyster Mushroom and Broccoli Soup
I love a soup that's loaded with veggies, but not entirely heavy. This soup is just that. If you can't find king oyster mushrooms, you can use shiitake or portabello mushrooms. But I do enjoy the way that king oyster mushrooms hold up to their firm and slightly chewy texture after cooking.
This soup is incredibly easy to make. First, we're going to cook the garlic and ginger in some olive oil until it's nice and fragrant.
Now, we're going to add the vegetable broth, water, mushrooms, broccoli, carrots (I had some carrot chips to use up so I used them), red onion, lemongrass, soy sauce, a pinch of crushed red pepper, and salt and pepper to the pot.
Bring the soup to a boil, letting it cook for 5 or so minutes. Then, lower the heat and let it simmer for 30 minutes or longer. The longer the soup cooks, the better it will be.
When you're ready to serve the soup, remove and discard the lemongrass. Then, spoon the soup into bowls and garnish with chopped scallions, if desired.
King Oyster Mushroom and Broccoli Soup
Ingredients
- 1 tbsp. olive oil
- 1 clove garlic minced
- 2 tbsp. fresh ginger minced
- 32 oz. vegetable broth
- 4 cups water
- 3 cups king oyster mushrooms cut into chunks
- 3 cups broccoli florets chopped into bite-size pieces
- 1 1/2 cups carrots diced
- 1/4 cup red onion chopped
- 1 stalk lemongrass
- 1 1/2 tbsps. low sodium soy sauce
- Pinch of crushed red pepper
- Salt and pepper to taste
- Optional: chopped scallions
Instructions
- Heat olive oil in a Dutch oven or large saucepot over medium heat. Add the garlic and ginger and cook for 2-3 minutes, or until garlic is fragrant.
- Pour in vegetable broth and water. Add mushrooms, broccoli, carrots, onion, lemongrass, soy sauce, pinch of crushed red pepper. Season with salt and pepper.
- Bring the soup to a boil and allow to cook for 5-7 minutes. Then, lower the heat and cook at least 30 minutes.
- Discard the lemongrass. Then, serve the soup with chopped scallions on top, if desired.
If you can find king oyster mushrooms, I'm sure you'll be impressed by their meaty texture and versatility, and especially the flavor they lend to this fresh and filling soup.
Did you make this King Oyster Mushroom and Broccoli Soup recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
