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.

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Easy Vegan Asian Mushroom Soup Recipe

 

 

Vegan Asian Mushroom Soup Recipe

Ingredients:
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
spinach
sriracha or other hot sauce

Directions:
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?

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