Oyster Mushroom Soup

This oyster mushroom soup is a healthy, healing recipe for cool evenings. It's brimming with flavor from lemongrass, miso & ginger!

I love brothy soups, and when I saw the ingredients for this particular mushroom soup recipe I had to make it because it’s full of so many of my favorite things.

• 3 tablespoons extra-virgin olive oil
• 3 cups chopped leeks, white part only
• 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
• 3 cups oyster mushrooms, sliced or torn (4 ounces)
• 2 cups peeled and julienned carrot (1 large)
• 5 dried bay leaves
• 1 stalk lemongrass, crushed with a rolling pin and minced
• 2 tablespoons tamari
• 1½ tablespoons fresh lemon juice
• 1 tablespoon rice vinegar
• 1-inch piece dried kombu
• Freshly ground black pepper, to taste
• 8 ounces cubed tofu, optional
• Optional garnishes: scallions, sesame seeds and/or red pepper flakes