Vegan Asian Mushroom Soup Recipe

Easy Vegan Asian Mushroom Soup Recipe

Due to popular demand, we’re sharing our Vegan Asian Soup recipe – it’s my favorite soup (after hot and sour soup!).

This fresh and easy vegan Asian mushroom soup recipe will make it into your quick-and-easy-repertoire after one sip.

Pin for later:

Easy Vegan Asian Mushroom Soup Recipe



Vegan Asian Mushroom Soup Recipe

4 cups vegetable broth
1 cup water
1 T dried wood ear mushrooms (you can get these from an Asian store – they will be dark brown)
3 t tamari
3 t rice vinegar
1 T sesame oil & 1 t sesame oil, divided
3 cloves garlic, minced
1 inch knob of ginger, minced or grated
2.5 cups fresh mushrooms, sliced pleasingly
cilantro, chopped (use the stems – they are flavorful!)

Add-ins, to taste:
sliced baby bok choy
sliced tempeh
sliced onion
diced tofu (firm is best for soup)
bean sprouts
green onions, washed and sliced
sriracha or other hot sauce

1. Heat the sesame oil in a pan over medium low. Add in garlic and ginger, and saute for 1-2 minutes, until your kitchen smells REALLY good.

2. Add in liquids and dried mushrooms. Simmer for about 5 minutes.

3. Add in the fresh mushrooms, and other hearty add-ins that you choose. Simmer for about 5 minutes.

4. Sprinkle cilantro and 1 t sesame oil on top, green onions and spinach if using, and simmer for 1 minute.

5. Dish it up, and if you’re being fancy, squirt your sriracha in a lovely design across the top.

6. Enjoy!


What’s your favorite soup recipe?

Leave A Comment

Wordpress Social Share Plugin powered by Ultimatelysocial
Malcare WordPress Security