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You are here: Home / Recipes / Soups / King Oyster Mushroom Soup (with Zucchini Noodles!)

King Oyster Mushroom Soup (with Zucchini Noodles!)

Published on July 4, 2020. Last updated on January 14, 2021 by Gina Marie 1 Comment

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This King Oyster Mushroom Soup has the comfort of Fall and Winter, yet the vegetation of late Summer. It is made with simple Dr. Sebi Ingredients and paired with zucchini noodles for creativity and chickpeas for protein!

king oyster mushroom soup in a white bowl next to a red table cloth

What Are Zucchini Noodles?

Zucchini noodles are just fresh zucchini that has gone through a Spiralizer to create a spiral like design mimicking actual noodles.

Of course you could just use regular flour noodles but with zucchini you are getting a whole food instead of a processed one (all pasta and noodles are processed foods). So not only is it a healthier choice, it’s much more affordable!

What are King Oyster Mushrooms?

You might be familiar with oyster mushrooms from my very popular fried oyster mushroom recipe. But there are multiple variety of oyster mushrooms and yes they can be prepared beyond just frying

You will typically see king oyster mushrooms prepared as a vegan substitute for scallops. King oyster mushrooms are much larger with thicker stems and they can be found at Asians stores

How to Make King Oyster Mushroom Soup?

*Please read detailed and printable recipe card below for full ingredients and instructions.

Prepping Zucchini and King Oyster Mushrooms

  1. Begin to spiralize your zucchini so that they resemble noodles. (Photos 1 & 2)
  2. Next, take a damp paper towel and begin to wipe down your king oyster mushrooms. Once mushrooms are clean, begin to shred the stems of mushrooms to resemble a shredded chicken texture. (Photos 3 & 4)
4 grid step by step photo of spiraling zucchini and cleaning king oyster mushrooms

Cooking Your Soup

  1. Over medium high heat, begin to saute your vegetables until mushrooms are fully coated with seasonings and they begin to soften.(Photos 1 & 2)
  2. Next add your Vegan Bone Broth and cooked chickpeas to your pot and simmer soup covered for 25 – 30 minutes. (Photos 3 & 4)
  3. Once soup has simmered, add your spiral zucchini to the pot and quickly stir it in to your pot. Serve immediately (Photos 5 & 6)
6 grid photo of step by step photos of making zucchini soup

Substitution, Cook, & Storage Tips

  • You can use whatever type of mushrooms you desire whether it be regular oyster mushrooms, or a totally different variety all together.
  • I used my homemade Vegan Bone Broth because the ingredients in the broth were created with Dr. Sebi approved ingredients (and it has sea moss gel). But to save some time, use your desired choice of vegetable broth.
  • This soup will keep in the refrigerator for 3 to 4 days. It DOES NOT freeze well.

How Does This Recipe Help With Vegan Weight Gain?

This recipe contains chickpeas which is high in “curvy” carbohydrates and plant based protein. One serving of this recipe contains 10 grams of protein and 34 grams of carbohydrates!

I would double up on the portion to get enough calories from this recipe as one serving is pretty low in calories. You can also serve this soup with tortilla chips (spelt tortilla chips if you eat a Dr. Sebi Diet).

How Does This Recipe Help With Vegan Weight Loss?

You can make this recipe apart of your vegan weight loss plan by:

  • This recipe doesn’t cause weight gain as it’s naturally already low in calories.
a picture of chickpea noodle soup in a pot

More “Alkaline Vegan” Recipes You’ll Love

  • Creamy Kamut “Alkaline” Pasta
  • “Alkaline” Blackberry Bars
  • “Alkaline” Blackberry Jam
  • Strawberry Banana Nice Cream
  • Sea Moss Milk
  • Vegan Bone Broth

Other Soup Recipes

  • Vegan Yellow Split Pea Soup
  • Black Eyed Pea Soup
  • Coconut Lentil Curry
  • Vegan Chickpea Curry

WANT MORE? Subscribe to my NEWSLETTER  and follow along on PINTEREST, FACEBOOK, and TWITTER for the latest updates!

chickpea zucchini noodle soup in a white bowl

Chickpea Mushroom Zucchini Noodle Soup

This Zucchini Noodle Soup has the comfort of Fall, yet the vegetation of late Summer. It is made with simple Dr. Sebi Ingredients and paired with king oyster mushrooms for heartiness and chickpeas for protein!
5 from 3 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Alkaline Vegan, Dr. Sebi Vegan, Gluten Free
Keyword: chickpea noodle soup, zucchini noodle soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 5 servings
Calories: 268kcal
Author: Gina Marie

Ingredients

  • 3 small zucchini
  • 4 small king oyster mushrooms note 1
  • 2 tablespoons grape seed oil
  • ½ medium onion, chopped
  • ½ large red pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 5 cups Vegan Bone Broth note 2
  • 3 cups cooked chickpeas (equals about two 16 ounce cans) note 3
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried oregano
US Customary – Metric

Equipment

Spiralizer
Pot

Instructions

  • Rinse your zucchini and with your Spiralizer, begin to spiralize your zucchini so that they resemble noodles. If you don't have a spiralizer, simply cut in thin strips or chop the zucchini how you prefer. The way it's cut won't changed the taste of the dish. Set aside.
  • Next, take a damp paper towel and begin to wipe down your king oyster mushrooms (this is how you clean mushrooms). DO NOT rinse them in water. Mushrooms are porous and they soak up liquid making them too watery to soak up the flavor of the soup.
  • Once mushrooms are clean, cut of the ends and tops and chop them in small pieces. Then with a fork begin to shred the stems to resemble a shredded chicken texture. This might take some time. It doesn't have to be perfect. If this is to tiresome, simply cut your mushrooms in small chucks. Just like the zucchini, the way it's cut won't change the taste of the dish. Set aside.
  • Over medium high heat, add grape seed oil, chopped onions, chopped red peppers, shredded king oyster mushrooms, sea salt, onion powder, and cayenne pepper. Begin to saute your vegetables until mushrooms are fully coated with seasonings and they begin to soften for about 3 to 5 minutes.
  • Next add your Vegan Bone Broth, cooked chickpeas, dried basil, dried tarragon, and dried oregano to your pot. Stir seasonings into the broth and turn down heat to simmer soup covered for 25 – 30 minutes.
  • Once soup has simmered, add your spiral zucchini to the pot and quickly stir it in to your pot for for 30 to 60 seconds. Immediately turn off your stove removing pot from the heat.
  • Serve immediately with your choice of tortilla chips (spelt tortilla chips for people who eat a strict Dr. Sebi Diet), salad, or as is! Recipe will keep in the refrigerator for 3 to 4 days. It DOES NOT freeze well.

Video

Notes

  1. MUSHROOMS: King Oyster Mushrooms can be found cheaply at your local Asian Market. You can use whatever type of mushrooms you desire. I used King Oyster Mushrooms because I enjoy their texture. 
  2. VEGAN BONE BROTH: You can use your choice of broth. I used my homemade Vegan Bone Broth because the ingredients in the broth were created with Dr. Sebi approved ingredients and I wanted to keep this particular recipe Dr. Sebi friendly. 
  3. CHICKPEAS: The chickpeas for this recipe need to be pre-cooked. If you can use canned chickpeas (note Dr. Sebi teachings don’t recommend eating from a can but if you don’t follow a strict Sebi diet, you can use them) or steamed chickpeas in a bag. 

Nutrition

Nutrition Facts
Chickpea Mushroom Zucchini Noodle Soup
Amount Per Serving (1 cup)
Calories 268 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 277mg12%
Potassium 714mg20%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 9g10%
Protein 10g20%
Vitamin A 1671IU33%
Vitamin C 40mg48%
Calcium 106mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

Filed Under: "Alkaline" Vegan Recipes (Inspired by Dr. Sebi), Seasonal Recipes, Soups

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