Name: Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 47 min
Cuisine: Asian Fusion
Ingredients: 3 king oyster mushrooms; 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; 1 tbsp olive oil (or vegan butter); 2 cloves garlic, minced; ¼ cup low sodium vegetable broth; 1 stalk scallion, chopped; ½ tbsp white sesame seeds (optional)

If you’re on the hunt for an impressive vegan dish that’s both simple to make and packed with flavor, you’re going to absolutely love this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe. I first tried this a few months ago, and it quickly became one of my go-to recipes when I want something elegant but fuss-free. These king oyster mushrooms, transformed into “vegan scallops,” soak up a gorgeous miso soy marinade that’s salty, slightly sweet, and totally addictive. Trust me, once you try this, you’re going to want to serve it every chance you get!

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Why You’ll Love This Recipe

Easy to Prepare: This recipe comes together quickly with minimal prep, perfect for weeknights or last-minute guests.
Delicious Umami Flavor: The miso soy marinade adds a rich depth that elevates the mushrooms to something truly special.
Perfect Vegan “Scallops”: Using king oyster mushrooms gives you a meaty texture that’s a fantastic plant-based scallop alternative.
Versatile Serving Options: Whether as an appetizer or main dish, this recipe adapts beautifully to various meals.

The image shows five small round pieces of golden-brown cooked food with a slightly crispy and caramelized texture on top. Each piece is garnished with small green chopped scallions and sprinkled with white sesame seeds. They are arranged on a white plate with a smooth, slightly matte surface, placed on a white marbled textured background. The food looks warm and freshly cooked, with the colors of golden brown, light green, and white creating a fresh and appetizing look. photo taken with an iphone --ar 2:3 --v 7 - Miso Soy King Oyster Mushroom, Vegan Scallops, Vegan Mushroom Recipes, Easy Vegan Seafood, Plant-Based Ocean Flavors

Ingredients You’ll Need

Each ingredient here plays a role in crafting that perfect miso soy glaze and tender mushroom texture. When shopping, look for fresh king oyster mushrooms that are thick and firm—they’ll give you the best bite for “vegan scallops.”

Flat lay of thick king oyster mushroom rounds with a criss-cross pattern, fresh minced ginger pieces, peeled garlic cloves and minced garlic scattered elegantly, a small dollop of white miso paste, a drizzle of deep soy sauce, bright green chopped scallions, and a sprinkle of white sesame seeds, all arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Miso Soy King Oyster Mushroom, Vegan Scallops, Vegan Mushroom Recipes, Easy Vegan Seafood, Plant-Based Ocean Flavors

King Oyster Mushrooms: These are the stars of the dish with a dense texture perfect for mimicking scallops.
Ginger: Adds a bright, spicy warmth that balances the savory flavors.
Garlic: Essential for that aromatic base in both the marinade and cooking.
White Miso Paste: Provides deep umami flavor essential for the glaze.
Soy Sauce: Adds saltiness and depth to the marinade.
Rice Vinegar: Offers a subtle tang to brighten the marinade.
Sesame Oil: Just a small amount adds a wonderful nutty aroma.
Sugar: Balances out the soy and vinegar with a hint of sweetness.
Olive Oil (or vegan butter): For sautéing the mushrooms to that perfect sear.
Vegetable Broth: Used to deglaze the pan and build flavor during cooking.
Scallion: A fresh, crisp topping to finish off the dish.
White Sesame Seeds (optional): Adds a little crunch and visual appeal.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe is how easy it is to make your own. Feel free to tweak it based on what you like or have on hand – you really can’t go wrong here.

Spicy Kick: Sometimes I add a splash of chili oil or red pepper flakes to the marinade for a warm heat that my family can’t get enough of.
Herb Twist: Adding fresh herbs like thyme or parsley on top just before serving gives it an extra layer of freshness.
Smoky Flavor: Try swapping sesame oil for toasted sesame oil or adding smoked paprika for a subtle smoky depth that’s delightful.

How to Make Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe

Step 1: Prep and Score the Mushrooms

The very first thing you’ll want to do is slice your king oyster mushrooms into thick, 1-inch rounds. Here’s a little trick I learned: make a gentle criss-cross pattern on the top of each round with your knife. This not only looks beautiful but helps the marinade soak deeper and makes the mushrooms even more tender. Be sure not to cut all the way through—just shallow scores on the surface are perfect.

Step 2: Whisk Up the Miso Soy Marinade

In a small bowl, whisk together your miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and garlic. This combination gives you that amazing umami punch with a hint of sweetness and tang. Pour the marinade over the mushroom rounds and let them soak for at least 15 minutes to an hour. If you can, longer is better—this is when the flavor really sinks in!

Step 3: Sauté to Golden Perfection

Heat your pan over medium heat and add olive oil (or vegan butter if you’re feeling indulgent). Toss in the minced garlic and sauté just until fragrant—about 30 seconds. Then carefully add the marinated mushroom rounds. Let them cook undisturbed on one side for about 5 minutes, or until you see a beautiful golden-brown sear forming. Flip them gently and cook for another 3 to 5 minutes.

Step 4: Deglaze and Finish with Flavor

Once both sides are golden, pour in the vegetable broth to deglaze the pan. This step lifts all those lovely caramelized bits from the bottom and infuses the mushrooms with even more flavor as the broth simmers down. Let the broth evaporate completely, then stir in your chopped scallions for a bright pop of freshness, cooking just about 20 seconds to soften.

Step 5: Serve It Up!

Plate your vegan scallops and sprinkle a handful of toasted white sesame seeds on top if you have them at hand. I absolutely love how the seeds add a tiny crunch and nutty flavor that’s just the perfect finishing touch. Now, dig in and enjoy your masterpiece!

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Pro Tips for Making Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe

Don’t Skip Scoring: The criss-cross cuts let the marinade penetrate deeply—don’t rush this step even though it takes a bit more time.
Watch Your Heat: Medium heat is key; too high and the mushrooms might burn before cooking through, too low and you won’t get that perfect sear.
Use Fresh Ingredients: Fresh ginger and garlic make all the difference, so try to avoid pre-minced store-bought versions if you can.
Timing Is Everything: Letting the mushrooms marinate for at least 15 minutes will really elevate the flavor, and don’t rush the broth reduction step.

How to Serve Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe

Five round, golden brown pieces of seared food are arranged slightly spread out on a white plate with a smooth texture. Each piece has a crisp, caramelized edge and a light brown top with some slightly darker char marks. Small green chopped spring onions are scattered on top of and around the pieces, adding a fresh touch of color. Tiny white sesame seeds sprinkle the surface of the food and plate for extra texture. The plate sits on a white marbled surface in soft natural light, emphasizing the warm tones of the dish. photo taken with an iphone --ar 2:3 --v 7 - Miso Soy King Oyster Mushroom, Vegan Scallops, Vegan Mushroom Recipes, Easy Vegan Seafood, Plant-Based Ocean Flavors

Garnishes

I usually go with a sprinkle of chopped scallions and toasted white sesame seeds just before serving—they add freshness and a little crunch. Sometimes, if I want an extra pop, I drizzle a touch of toasted sesame oil or a squeeze of fresh lemon juice right on top to brighten those umami flavors.

Side Dishes

This recipe pairs beautifully with light, simple sides. I love serving it alongside steamed jasmine rice or even a quick cucumber salad to balance out the richness. Roasted veggies, like asparagus or broccoli, also go incredibly well—just keeps the plate colorful and fresh!

Creative Ways to Present

For dinner parties, I like to arrange these vegan scallops on a bed of lightly sautéed greens or a creamy cauliflower puree to impress guests. You could also serve them atop toasted baguette slices as a stylish appetizer. The scoring on the mushrooms looks beautiful on a platter, so don’t be shy about showcasing that detail.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The mushrooms hold up really well, but the texture is best when reheated gently.

Freezing

Freezing is possible, but I’ve found it changes the texture slightly. If you want to freeze, flash freeze the cooked mushrooms on a baking sheet first, then transfer them to freezer bags. Use within 1 month for best quality.

Reheating

The best way to reheat leftover vegan scallops is in a skillet over medium heat, just until warmed through. This keeps them from getting soggy, unlike microwaving. Adding a splash of vegetable broth during reheating helps keep that nice glaze moist.

FAQs

Can I use other mushrooms for vegan scallops?

King oyster mushrooms are ideal due to their thick, meaty texture that mimics real scallops well. However, you can experiment with large portobello or maitake mushrooms, though the texture and flavor will be slightly different.
Is white miso necessary or can I substitute other types?

White miso provides a mild sweetness and umami that’s perfect for this dish. You can use yellow miso as a substitute, but avoid very dark or red miso, which might overpower the delicate flavors.
How long should I marinate the mushrooms?

At least 15 minutes is best for flavor to start soaking in. If you have more time, marinating up to an hour really intensifies the umami taste and softness of the mushrooms.
Can I prepare this recipe gluten-free?

Definitely! Just use gluten-free tamari instead of regular soy sauce, and make sure your miso paste is gluten-free as some brands contain barley or wheat.

Final Thoughts

This Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe has become a little favorite in my kitchen — it’s reliable, packed with flavor, and feels special enough to serve when you want to impress without stress. I love how it transforms humble mushrooms into something that feels indulgent and satisfying. If you try it once, I bet you’ll find yourself making it again and again, sharing it with friends just like I did. Enjoy every bite—you deserve it!