This Oyster Mushroom Soup is light, savoury, and so sippable! Made with tender oyster mushrooms, a few slices of ginseng, and simple Chinese seasonings, it’s a simple clear soup that comes together in less than 10 minutes.
Why This Recipe Works
- Oyster mushrooms cook fast: They become tender in just a few minutes, so this soup does not need a long simmer. It’s an ideal weeknight side dish recipe.
- Ginseng adds depth: The smell of ginseng just instantly says ‘comfort food’ to me. A few thin slices give the broth a subtle herbal flavour without overpowering the mushrooms.
- Easy to build on: Add tofu, veggies, or noodles if you want something more filling. Check out the Flavour Variations section for some ideas.
What You’ll Need
A few important notes on the ingredients used in this Oyster Mushroom Soup recipe:
Oyster mushrooms: Oyster mushrooms are perfect for this style of soup because they are tender and cook quickly but still have a nice chewiness. Use fresh oyster mushrooms. Tear large clusters into bite-sized pieces so they’ll be easier to spoon up and eat.
Ginseng slices: Mostly for that comforting, earthy aroma. I only have access to dried ginseng slices, so I’ve never tried it with fresh ginseng root, but it might work. Don’t add more than what I specify in the recipe card, or else the soup might get bitter.
Seasonings: I swear white pepper + sesame oil is such an elite combo for Chinese soups. The ground white pepper gives the soup some warmth without being too spicy, and the toasted sesame oil adds tons of flavour! And you can’t go wrong with some diced scallions sprinkled over the soup at the end of cooking.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Flavour Variations
This recipe is incredibly versatile and it’s easy to build up on if you want to bulk it up or turn it into a full-on meal. Here are some ideas:
- Tofu oyster mushroom soup: Add cubed soft tofu or medium tofu.
- Noodle soup: Drop in some quick-cooking noodles like somen, udon, or ramen.
- Greens: Add baby bok choy, spinach, chopped napa cabbage, or pea shoots.
- Ginger mushroom soup: Use 2 or 3 slices of ginger along with the ginseng.
- Make it spicy: Add chili oil, chili crisp, or a pinch of gochugaru to each bowl.
Meal Prep & Storage Tips
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until hot.
Freezer: I don’t recommend freezing this soup. The mushrooms can turn spongy after thawing, and the broth is so quick that you might as well make it fresh.
What to Serve with Oyster Mushroom Soup
- Serve this soup as a light starter or pair it with something more filling for a simple meal. Try it with:
- Steamed jasmine rice or short-grain rice
- Pan-fried soft tofu
- Bok choy tofu stir fry
- Spicy glass noodles
- Kongbiji jjigae
Recipe FAQs
Oyster mushrooms taste mild, savoury, and slightly sweet and nutty. In soup, they become tender and a little silky while still keeping some chew.
Fresh oyster mushrooms are best for this recipe. If using dried mushrooms, soak them first, slice them, and simmer longer until tender. You can also use the soaking liquid as part of the broth if it’s not too gritty.
Noooo! They taste really bitter and woody. They’re meant to add flavour to the broth, not for eating.
Yes. Try adding ginger instead for a different flavour. Or sub a little kombu dashi instead of water for another flavourful alternative.
More Mushroom Recipes
Recipe Card
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Oyster Mushroom Soup
Ingredients
Switch between volume vs weight measurements:
- 3 cups water
- ½ lb oyster mushrooms
- 6 slices ginseng
- ¼ tsp white pepper
- 1 tsp salt
- 1 tbsp sesame oil
- 1 scallion, diced
Instructions
- Put 3 cups water, ½ lb oyster mushrooms, and 6 slices ginseng into a pot.
- Bring to a boil, then lower the heat and simmer, uncovered, for five minutes.
- Turn off the heat. Stir in ¼ tsp white pepper, 1 tsp salt, 1 tbsp sesame oil, and 1 scallion, diced.
- Remove from stove and serve.