If you are looking for a quick, flavour-packed addition to your meal, this soy sauce mushroom stir-fry is a must-try. The irresistible aroma of slightly caramelised soy sauce combined with juicy mushrooms creates a deep, savoury umami experience that is hard to beat! Whether you use common button mushrooms or varieties like shimeji, maitake, or king oyster, this simple recipe is perfect for serving over rice or using as a tasty filling for oyaki dumplings.
Why you will love this Soy Sauce Mushroom Stir-Fry?
Nutrient-Dense
Mushrooms are a fantastic plant-based source of essential minerals like selenium and B vitamins.(*1)
When exposed to sunlight, they also produce Vitamin D, making them a powerhouse for immune support.
Perfect for Meal Prep
This dish stores exceptionally well in the fridge, making it a reliable option for healthy lunchboxes.
Ingredients (Serves 2) for Soy Sauce Mushroom Stir-Fry
Cooking time: 10 minutes
- 100g Mushrooms of your choice
- 1 Small onion
Seasoning
- 1 tbsp Soy sauce
- 1 tsp Mirin (If you don’t have Mirin, add 1 tsp of sugar instead)
- A dash of Toasted sesame oil
Method
1, Prepare the ingredients
Peel the onion and ensure your mushrooms are clean. If using varieties like shimeji, simply trim the base.
2, Slice the vegetables
Cut both the mushrooms and the onion into bite-sized pieces. Keeping the sizes uniform ensures they cook evenly.
3, Sauté for maximum flavour
Heat a small amount of vegetable oil in a frying pan over medium heat. Once hot, add the onion and mushrooms.
Tip: To achieve a beautiful golden colour and a concentrated soy sauce mushroom flavour, leave the vegetables alone for a minute or two. Let them sear without stirring too much; this develops a rich, toasted aroma.
4, Season and finish
Once the vegetables have developed a nice char, pour in the soy sauce and mirin. Stir-fry quickly so the liquid coats everything without burning. Finish with a small drizzle of toasted sesame oil for a nutty fragrance, then transfer to a plate.
Serving Suggestions
This soy sauce mushroom stir-fry is incredibly versatile. While it is a classic companion for a hot bowl of steamed rice, its concentrated flavour makes it an excellent addition to a vegan bento or making Oyaki as a savoury vegetable snack. The combination of the salty soy sauce and the natural sweetness of the sautéed onions creates a balanced profile that appeals to everyone at the table:)
Savoury Soy Sauce Mushroom Stir-Fry
Ingredients
Method
- Prepare the ingredientsPeel the onion and ensure your mushrooms are clean. If using varieties like shimeji, simply trim the base.
- Slice the vegetablesCut both the mushrooms and the onion into bite-sized pieces. Keeping the sizes uniform ensures they cook evenly.
- Sauté for maximum flavourHeat a small amount of vegetable oil in a frying pan over medium heat. Once hot, add the onion and mushrooms. Pro Tip: To achieve a beautiful golden colour and a concentrated soy sauce mushroom flavour, leave the vegetables alone for a minute or two. Let them sear without stirring too much; this develops a rich, toasted aroma.
- Season and finishOnce the vegetables have developed a nice char, pour in the soy sauce and mirin. Stir-fry quickly so the liquid coats everything without burning. Finish with a small drizzle of toasted sesame oil for a nutty fragrance, then transfer to a plate.
