Vegan Mushroom Soup
Vegan Mushroom Soup 🍄
This Vegan Mushroom Soup is a savory, silky bowl with shiitake mushrooms and soft egg-style ribbons in a glossy brown broth. It tastes like the takeout soup you order when you want something hot and light — only there’s no egg and no chicken stock. Green onions on top, ladle ready, done in about 20 minutes.
I love how fast this comes together. The mushrooms give the broth its depth, and a slow drizzle of the “egg” mix makes those familiar ribbons. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Mushroom Soup 💚
- 🌱 Completely vegan
- 🍄 Shiitake-rich broth
- 🥣 Silky egg-style ribbons
- 🧅 Fresh green onion
- ⏱️ Ready in 20 minutes
- 🍜 Takeout-style comfort
The Secret to Ribbons Without Eggs
A thin mix of chickpea flour or silken tofu gets poured in a slow stream while you stir the soup in one direction. That’s how you get those soft ribbons instead of clumps. Cornstarch in the broth gives it that restaurant gloss. Don’t boil hard after the ribbons go in or they break apart.
Frequently Asked Questions ❓
What mushrooms work best? 🍄
Shiitake are the most flavorful here. Cremini work if that’s what you have.
Can I skip the ribbons? 🥄
Yes. The soup is still great with just mushrooms, tofu cubes, and green onion.
How do I make it more like hot and sour? 🌶️
Add rice vinegar, white pepper, and a little chili oil at the end.
🌱 Vegan Mushroom Soup
Ingredients 🛒
For the Soup
- 1 tablespoon oil
- 8 oz shiitake or mixed mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 teaspoon grated ginger
- ½ teaspoon white pepper or black pepper
- 1 tablespoon cornstarch + 2 tablespoons water
- 2 green onions, sliced
For the Ribbons
- ¼ cup chickpea flour
- ⅓ cup water
- Pinch of salt
- Pinch of turmeric (optional, for color)
Instructions 👩🍳
- Heat the oil in a pot. Cook the mushrooms for 5 minutes, until browned. Add the garlic and cook 30 seconds.
- Pour in the broth, soy sauce, ginger, and pepper. Simmer 5 minutes.
- Stir in the cornstarch slurry and simmer until the broth looks slightly glossy.
- Whisk the chickpea flour, water, salt, and turmeric until smooth.
- Lower the heat. Slowly drizzle the mixture into the soup while stirring in one direction to form ribbons.
- Cook 1 minute more. Top with green onions and serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 90 |
| Protein | 4g |
| Net carbohydrates | 8g |
| Total carbohydrates | 10g |
| Fiber | 2g |
| Total fat | 4g |
| Sodium | 780mg |
Estimates based on mushrooms, vegetable broth, and chickpea-flour ribbons. Exact numbers may vary by broth brand.
Notes & Tips 💡
- A splash of toasted sesame oil at the end makes it taste extra savory.
- Soft tofu cubes can go in with the mushrooms if you want more protein.
- If the ribbons look thick, thin the mix with another tablespoon of water.
- This is excellent with a side of rice or dumplings.
This Vegan Mushroom Soup is silky, savory, and weeknight-fast. Shiitake broth with ribbons, no eggs needed. 🍄🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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