Yellow Oyster Mushroom Soup Recipe
This yellow oyster mushroom soup recipe is extremely easy. The great flavor comes from frying the mushrooms until they’re caramelized and their mushroom juices seep out. Then you add vegetable broth to make a quick broth, followed by liquid aminos for salt and umami.
Servings: 4 servings
Ingredients
- 6 ounces yellow oyster mushrooms
- 2 Tablespoons olive oil
- 4 cups vegetable broth
- 1 ½ teaspoons liquid aminos
- ¼ teaspoon ground ginger
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- ¼ cup green peas, fresh or frozen
- 2 green onions, chopped
- 2 Tablespoons fresh parsley, chopped (optional)
- kosher salt
Instructions
- Wash the yellow oyster mushrooms to remove any dirt, and dry them thoroughly with a kitchen towel.
- Place a wok or medium saucepan on the stovetop over medium high heat. When the pan is hot, add the olive oil and mushrooms in a single layer.
- Reduce the heat to medium, and sauté until the mushroom are browned, about 5 minutes, stirring occasionally.
- When the oyster mushrooms are nicely browned, add the vegetable broth, liquid aminos, and ground ginger. Bring to a boil. Simmer for 5 minutes over medium low heat, stirring occasionally.
- Make a cornstarch slurry. In a small bowl, whisk together the 2 Tablespoons of cornstarch and 2 Tablespoons of water until well combined.
- Add the cornstarch slurry to the soup and stir well to combine. Simmer for about 1 minute until soup has thickened.
- Stir in the peas and green onions, and parsley if using.
- Add salt to taste.
