One evening per week, Jack goes to comedy class, which implies it’s the evening that I’ve all to myself. In lieu of doing something productive, I normally eat toast for dinner in entrance of the pc and let myself go down a rabbit gap of Youtube movies. I watch what folks eat in a day, I watch individuals who dwell in vans and make vegan meals (#vanlife), I watch individuals who dwell in vans and make vegan meals whereas elevating younger youngsters, and I learn the scroll of loopy judgy feedback that come because of that life-style selection. By the point the evening is over, I’ve had my fill of Youtube.
One individual I’m comfortable to have found is Lauren Toyota of Scorching for Meals (go get her e-book, it’s superior)… and thru her movies/IG tales, I additionally got here to know Timothy of Mississippi Vegan and his insanely beautiful Instagram account. Later, Timothy and I related as a result of it seems that we share the identical e-book writer.
Quick ahead – his e-book, Mississippi Vegan – is out right this moment(!) and it’s a stunner! It’s filled with primarily southern-inspired vegan recipes, and so they all look so scrumptious! There’s vegan gumbo (4 variations, really), “sausage” biscuits, fried popcorn tofu po’boys, slow-cooked pink beans & rice, and a ton extra. I selected to make this Oyster Mushroom Soup. I suppose it’s not terribly southern, nevertheless it sounded ridiculously scrumptious, and it was!
I like brothy mushroom soups, and after I noticed the components for this one – lemongrass, ginger, miso, and so forth – I needed to make it as a result of it’s filled with so a lot of my favourite issues.
Within the e-book, Timothy usually makes use of unlikely components to construct wealthy umami flavors (kombu, varied varieties of mushrooms, and so forth)… however he additionally mentions that you may nonetheless make the recipes when you don’t have one or two of the components known as for. After making this recipe, I can inform you that it’s filled with a ton of fantastic taste, however it will completely nonetheless be scrumptious when you had tamari however no miso, or when you didn’t have kombu, or when you had cremini mushrooms as an alternative of fancy oyster mushrooms.
This therapeutic soup makes my soul so comfortable – it’s an excellent one to make now that the nights are getting colder.
Make this, after which go take a look at Mississippi Vegan!
Oyster Mushroom Soup
- three tablespoons extra-virgin olive oil
- three cups chopped leeks, white half solely
- 1 cup chopped celery
- ¼ cup minced garlic
- 2 tablespoons minced ginger
- 1½ tablespoons white miso paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 5 cups vegetable broth
- 5 cups filtered water
- three cups oyster mushrooms, sliced or torn (four ounces)
- 2 cups peeled and julienned carrot (1 massive)
- 5 dried bay leaves
- 1 stalk lemongrass, crushed with a rolling pin and minced
- 2 tablespoons tamari
- 1½ tablespoons contemporary lemon juice
- 1 tablespoon rice vinegar
- 1-inch piece dried kombu
- Freshly floor black pepper, to style
- eight ounces cubed tofu, non-compulsory
- Elective garnishes: scallions, sesame seeds and/or pink pepper flakes
- In a big pot, warmth the olive oil over medium-high warmth. Add the leeks and celery and sauce till translucent, about 10 minutes. Add the garlic and ginger. Cook dinner for an additional 5 minutes. Add the miso, garlic powder, and onion powder and cook dinner for an additional 5 minutes.
- Add the vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu. Combine effectively. Deliver to a boil and cook dinner for five minutes. Cut back the warmth to low and cook dinner for an additional 30 minutes.
- Season with freshly floor black pepper and add the tofu, if desired. Discard the bay leaves and kombu and serve. Serve with scallions, sesame seeds, and/or pink pepper flakes, if desired.