Name: Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 47 min
Cuisine: Asian
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 craving something that feels fancy but is surprisingly simple to whip up, then you’re going to love this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe. It’s one of those dishes I turn to when I want that umami-packed, tender “seafood” vibe without any actual seafood. The king oyster mushrooms mimic scallops so well with their meaty texture, and pairing them with a rich miso-soy marinade takes this dish to next-level flavor town. Trust me, once you try this, it’ll likely become one of your favorite plant-based delights.

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Why You’ll Love This Recipe

Authentic Scallop Texture: The king oyster mushrooms have this perfect density that feels just like the real deal, which blew me away the first time I tried it.
Umami Bomb Marinade: The miso and soy combo creates a savory glaze that deeply flavors the mushrooms without overpowering them.
Quick and Simple: You’ll have this elegant dish ready in under an hour, making it perfect for weeknights or impressing guests.
Versatile and Vegan-Friendly: Whether you’re vegan or just looking for something different, this recipe fits beautifully into many diets and 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, plant-based seafood, mushroom scallops recipe, umami mushroom dish

Ingredients You’ll Need

The ingredients here are straightforward but powerful. I love how the white miso paste and soy sauce marry the flavors, while the fresh ginger and garlic add such a lively punch. You’ll find these basics easy to grab at any grocery store or Asian market.

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, plant-based seafood, mushroom scallops recipe, umami mushroom dish

King oyster mushrooms: Choose sturdy, fresh mushrooms with thick stems — those are the best for “scallop” slicing.
Ginger: Fresh and minced for that bright zing; it really lifts the dish.
Garlic: Minced and added in two spots for depth and aroma.
White miso paste: This gives a sweet, mellow umami background — try to find unpasteurized for more flavor.
Soy sauce: For saltiness and that rich, savory taste.
Rice vinegar: Balances the richness with a gentle acidity.
Sesame oil: Adds a toasty, nutty note that’s just irresistible.
Sugar: A touch sweetens and helps caramelize the mushrooms.
Olive oil (or vegan butter): Used for sautéing; vegan butter adds a luxurious finish if you have it.
Vegetable broth: Low sodium to deglaze the pan and add moisture without overpowering flavors.
Scallion: Fresh and chopped for a crisp, oniony brightness at the end.
White sesame seeds (optional): These add a little crunch and a pretty garnish.

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

I love making this recipe as is, but sometimes I switch things up based on what’s in the fridge or my mood. It’s really versatile, and you should feel free to personalize it.

Add Heat: When I want a little kick, I toss in some chili flakes or a dash of sriracha to the marinade—gives it a lovely spicy warmth.
Swap Oils: I sometimes use vegan butter instead of olive oil for a richer sauté that feels a bit indulgent.
Herbal Twist: Fresh thyme or dill sprinkled on at the end adds an unexpected but delightful flavor note.
Serve with a Sauce: For a fancier touch, drizzle a vegan beurre blanc or a citrusy ponzu sauce.

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

Step 1: Prepping Your Mushrooms Like a Pro

Start by slicing your king oyster mushrooms into thick rounds about an inch each. This thickness is key for that “scallop” mouthfeel. I like to cut a gentle criss-cross pattern on the top of each slice — it helps the marinade soak in deeper and creates a nice texture once cooked. Don’t skip this step; it’s one of those little things that make a big difference.

Step 2: Making the Flavor-Packed Marinade

Whisk together your white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and garlic. This marinade is what gives these vegan scallops their irresistible umami—and trust me, letting the mushrooms soak it up for at least 15 minutes (up to an hour if you have time) really develops those flavors. You’ll find that the mushrooms will soften slightly too, which helps with the tender “scallop” texture.

Step 3: Searing the Mushrooms to Perfection

Heat your pan on medium-high and add olive oil. Toss in the minced garlic and sauté just about 30 seconds—you want it fragrant but not burnt. Then place your marinated mushroom rounds in the pan, giving space so they can develop a nice golden sear. Cook the first side for about 5 minutes; you’ll see a beautiful crust forming. Flip and cook the other side for 3–5 minutes as well. This process is what gives them that satisfying “scallop” char.

Step 4: Deglaze and Finish with Freshness

Once both sides are seared, pour in your vegetable broth to deglaze the pan. Let it simmer gently until the liquid evaporates—that will keep your mushrooms juicy and flavorful. Stir in the chopped scallions and cook for about 20 seconds to deepen their flavor and soften them just a bit. That fresh green hit ties the dish together perfectly.

Serve immediately, topping each mushroom round with extra scallions and a sprinkle of white sesame seeds if you’re using them. The contrast of textures and flavors here is just dreamy.

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

Dry the Mushrooms First: Pat your mushroom slices dry before marinating to help them soak up more flavor without getting soggy.
Don’t Overcrowd the Pan: Cooking them in batches if necessary ensures each scallop gets a beautiful sear, rather than steaming.
Use Fresh Garlic & Ginger: Fresh ingredients really brighten the dish, so don’t reach for powders here.
Let the Marinade Rest: Even 15 minutes makes a difference; if you have the time, try for an hour to maximize that flavor depth.

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, plant-based seafood, mushroom scallops recipe, umami mushroom dish

Garnishes

I’m a sucker for a pop of color and texture, so I always top these vegan scallops with chopped scallions and a sprinkle of toasted white sesame seeds. The sesame seeds add a subtle crunch and that nutty finish I adore. Sometimes I add a little squeeze of fresh lemon or lime juice for brightness—it really wakes up all the flavors.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or a simple vegetable stir-fry. My family goes crazy for it alongside sautéed bok choy or garlic green beans. For a heartier meal, serve it on a bed of creamy mashed potatoes or alongside roasted root vegetables for that cozy vibe.

Creative Ways to Present

For a special occasion, I like to plate these vegan scallops on a sleek black slate with dots of vegan aioli or a swipe of vibrant beet puree. It makes the dish look restaurant-worthy but still approachable. Another fun idea is to skewer the mushroom rounds and serve like elegant appetizers with a side of dipping sauce.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The mushrooms tend to absorb more sauce as they rest, making them even more flavorful the next day. Just make sure to reheat gently so they don’t get rubbery.

Freezing

Freezing works, but I’ve noticed a slight change in texture after thawing—the mushrooms get a bit softer. If you freeze them, pop them in a freezer-safe container without the garnish, then thaw in the fridge overnight before reheating gently in a pan.

Reheating

I recommend reheating these vegan scallops in a skillet over medium heat rather than the microwave. This helps preserve their texture and the caramelized edges without turning them soggy. A quick splash of vegetable broth during reheating also revives moisture and flavor.

FAQs

Can I use other mushrooms instead of king oyster mushrooms?

King oyster mushrooms are ideal because of their thick, meaty texture that closely mimics scallops. Other mushrooms like shiitake or cremini won’t have the same dense feel, so the texture won’t be quite as satisfying. If you can’t find king oysters, try to find the thickest and firmest mushrooms available.
Is this recipe gluten-free?

To make this recipe gluten-free, just swap the regular soy sauce with a gluten-free tamari or coconut aminos. Everything else is naturally gluten-free, so it’s an easy switch.
How long should I marinate the mushrooms?

At least 15 minutes will give you a noticeable difference, but if you have an hour, that’s even better. The longer the mushrooms soak, the deeper the flavor and the softer they become.
Can I prepare the marinade ahead of time?

Absolutely! The marinade can be made a day ahead and stored in the fridge. Just bring it to room temperature before using it to marinate the mushrooms.
What’s the best way to serve these vegan scallops for a crowd?

I like threading the mushroom rounds on skewers, brushing with extra marinade, then quickly pan-searing or grilling them as appetizers. They’re a real crowd-pleaser and you can prepare them in advance for easy entertaining.

Final Thoughts

This Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe has become one of my go-to dishes when I want something that feels both comforting and impressive. Every time I make it, friends ask for the recipe because it’s so different from usual vegan dishes but packed with familiar, crave-worthy flavors. I can’t recommend it enough if you want to surprise yourself with how meat-like and delicious mushrooms can be. Give it a try—you’ll be amazed how this simple recipe transforms your dinner routine!