Vegan Mushroom Soup

Savory, umami-rich, and deeply comforting — this Vegan Mushroom Soup is everything you crave in a cozy bowl! Tender slices of shiitake and wood ear mushrooms swim in a flavorful broth with silky “egg” ribbons and bright pops of green onion.

It’s a quick, one-pot wonder ready in about 20 minutes. Naturally vegan, gluten-free (with tamari), and endlessly satisfying.

Why You’ll Love This Vegan Mushroom Soup

Restaurant-style flavor at home in minutes
Packed with mushrooms for serious umami
Silky vegan “egg” ribbons (no eggs needed!)
Light yet hearty — perfect starter or light meal
Customizable and meal-prep friendly

Vegan Mushroom Soup Recipe

(Serves 4)

Ingredients:

6 cups (1.4 L) vegetable broth
8 oz (225g) shiitake or cremini mushrooms, thinly sliced
1–2 oz dried wood ear mushrooms (optional, rehydrated and sliced)
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2–3 tbsp soy sauce or tamari
1 tsp toasted sesame oil (optional)
¼ tsp white pepper
3 tbsp cornstarch + ¼ cup cold water (slurry)
½ cup (120ml) unsweetened plant milk (or extra broth)
½ tsp turmeric (for that golden hue, optional)
3 green onions, thinly sliced (whites and greens separated)
Salt to taste

Instructions:

In a large pot over medium heat, sauté the white parts of the green onions, garlic, and ginger in a splash of broth for 1–2 minutes.
Add the sliced mushrooms and cook for 4–5 minutes until they soften and release their liquid.
Pour in the vegetable broth, soy sauce, sesame oil (if using), white pepper, and turmeric. Bring to a simmer.
Stir the cornstarch slurry, then slowly drizzle it into the soup while stirring. Let it thicken for 1–2 minutes.
Reduce heat to low. Whisk the plant milk with a pinch of salt, then slowly drizzle it into the soup while gently stirring in a circular motion to create those beautiful silky ribbons.
Stir in the green parts of the green onions. Taste and adjust seasoning. Simmer 1 more minute, then serve hot.

Serving suggestion: Ladle into bowls (red ones look especially beautiful!) and garnish with extra green onion and a drizzle of sesame oil.

Storage: Keeps in the fridge for 3–4 days. Reheat gently on the stovetop. The ribbons hold up well!

Pro Tips

Mushroom lovers: Use a mix of fresh shiitake, cremini, and rehydrated wood ear mushrooms for the best texture and flavor.
Oil-free: Sauté in broth instead of sesame oil.
Gluten-free: Use tamari.
Make it heartier: Add cubed tofu, spinach, or a handful of rice noodles.
Spicy version: Stir in a pinch of chili flakes or white pepper.

This Vegan Mushroom Soup is light, flavorful, and hits all the right notes — savory broth, meaty mushrooms, and those signature silky strands.