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Vegan Broccoli Soup With Miso and Oyster Mushrooms

Vegan Broccoli Soup With Miso and Oyster Mushrooms

A vegan broccoli soup you can't miss if you're looking for a vegan appetizer: broccoli soup withmiso and oyster mushrooms, a Japanese dish with a tasty twist.

31 October, 2012
Average: 2.5 (16 votes)

Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 45 MIN


Sesame oil
1 tbsp
1, sliced
500 g florets, broken up
Miso paste
3 tsp
Vegetable stock
700 ml
Soy sauce
2 tsp, dark
Lime juice
1 tsp
Vegetable oil
2 tbsp
Oyster mushrooms
200 g


Heat the sesame oil in a pot and fry the scallions for two minutes. Add the broccoli and then quench with the vegetable stock.

Stir in the miso paste and cook for approx. 25 minutes until the broccoli is soft. Then puree everything - if necessary add some more stock - and season with soy sauce and lime juice.

Heat the vegetable oil in a pan and from the oyster mushrooms for approx. 8 minutes until they are crispy. Remove from the pan and dry on kitchen paper.

Pour the soup into bowls, add the mushrooms and season with ground black pepper.

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