This miso soy king oyster mushroom recipe is an easy, delicious dish that can elevate any meal. The miso soy marinade imparts some of the most popular Asian flavors on one of the best types of mushrooms (I am admittedly biased). With its unique shape and texture, king oyster mushrooms are the best plant-based substitutes for scallops. Most people won’t even be able to tell the difference!
What is king oyster mushroom?
You’ll find king oyster mushrooms (also known as trumpet mushrooms) at most Asian grocery stores. They’re easily distinguishable by their thick stems. When cooked down, the flesh has the texture and bite similar to an actual scallop. This is what makes these mushrooms great as a plant-based scallop substitute once you’ve sliced the mushrooms into one-inch coins.
I especially love adding these mushrooms into any vegetarian or vegan dish since they’re so hearty. Plant-based meals are becoming increasingly popular in Asian cuisine, and if you’re on the lookout for more vegetarian/vegan meals, check out my vegan jajangmyeon (Korean black bean noodles) or 15-minute air fryer salt and pepper tofu.
Ingredients for miso soy king oyster mushroom
- King oyster mushrooms
- Miso paste: Use a white miso paste as a red miso paste has been fermented for longer and tends to be saltier. White miso is more delicate and easily adaptable to recipes.
- Soy sauce: If you have a low-sodium soy sauce, I’d recommend using that instead. For a gluten-free option, use tamari.
- Rice vinegar
- Sesame oil
- Vegetable broth: Opt for the low sodium options
- White sesame seeds (optional)
How to make vegan scallops with king oyster mushroom
- Wash mushrooms thoroughly, use a brush to scrub off any dirt. Slice into one-inch coins. Create a criss-cross pattern on the top of the mushrooms.
- Mince garlic and ginger. Whisk together miso paste, soy sauce, rice vinegar, sesame oil, ginger, garlic, and sugar in a bowl. The consistency will be thick, but still runny.
- Pour the mixture over the sliced mushrooms and ensure each piece is coated. Let sit for 15-30 minutes in a covered bowl.
- Heat up olive oil (or vegan butter if you want more flavor) in a pan and add in more minced garlic. Sauté for 30-45 seconds and add the mushroom slices to the hot pan.
- Cook one side for 5 minutes, flip and cook for another 3-5 minutes. Deglaze with 1/4 cup of vegetable broth and let simmer until broth has cooked down.
- Add in a handful of chopped scallion and let cook for another 30 seconds.
- Move to a pan and sprinkle with extra scallion and white sesame seeds.
What can I eat miso soy mushrooms with?
While king oyster mushrooms are hearty in their own right, they make a great side dish on their own. For a more filling meal, eat these over a bed of white rice or over some hot or cold soba noodles. To add more protein, add in shelled edamame, grated carrots, and purple cabbage for some crunch.
Miso Soy King Oyster Mushroom (Vegan Scallops)
- 3 king oyster mushrooms
Miso Soy Marinade
- 1 inch ginger (minced)
- 2 cloves garlic (minced)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tbsp sesame oil
- 1 tbsp sugar
Pan Sear Portion
- 1 tbsp olive oil (sub vegan butter)
- 2 clove garlic (minced)
- ¼ cup vegetable broth (low sodium)
- 1 stalk scallion (chopped)
- ½ tbsp white sesame seeds (optional)
- Slice king oyster mushrooms into 1 inch thick rounds. Make a criss-cross pattern onto the top.
- Whisk together miso paste, soy sauce, sesame oil, sugar, rice vinegar, ginger, and garlic to make the marinade. Pour over the sliced mushroom and let marinade for at least 15 minutes to an hour.
- Heat up pan and add olive oil. Add minced garlic and sauté for 30 seconds. Place mushroom rounds in, cook the first side for 5 minutes or until seared.
- Flip mushrooms and cook the other side for 3-5 minutes. Add in 1/4 cup of vegetable broth to deglaze the pan and let simmer until liquid has evaporated.
- Add in chopped scallions and cook down for about 20 seconds.
- Serve and top with extra scallions and white sesame seeds.