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 (can substitute with 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 a dish that feels fancy but is super easy to pull together, you’ve got to try this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe. I absolutely love how these mushrooms soak up that rich, umami-packed miso-soy marinade, and they turn out with a beautiful sear that makes you forget you’re eating plant-based scallops. Trust me, once you try this, it’s going to be a fast favorite for your dinner rotation!

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Why You’ll Love This Recipe

Rich Umami Flavor: The miso and soy sauce blend creates a deep, savory taste that mimics seafood wonderfully.
Simple Ingredients: You probably have most of these pantry staples on hand, making it easy to whip up anytime.
Perfect Texture: The king oyster mushrooms have a meaty bite, so they satisfy like real scallops.
Quick & Impressive: It takes less than an hour mostly on marinade time, and your guests will think you spent hours preparing.

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, Easy Vegan Dinner, Umami Mushroom Recipes

Ingredients You’ll Need

I find that using fresh ginger and garlic really elevates the marinade, while the king oyster mushrooms are key for that scallop-like texture. When shopping, look for firm, thick-stemmed mushrooms—they hold up best during cooking.

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, Easy Vegan Dinner, Umami Mushroom Recipes

King Oyster Mushrooms: Choose large, firm ones for thick “scallop” slices that hold together well.
Minced Ginger: Fresh ginger adds a bright, zesty kick that’s essential in balancing the umami.
Minced Garlic: Garlic infuses the mushrooms with that irresistible savory aroma.
White Miso Paste: This fermented goodness is the soul of the marinade, lending depth without overpowering.
Soy Sauce: Adds saltiness and complements the miso perfectly.
Rice Vinegar: Brings a little tang and brightness to balance the richness.
Sesame Oil: A toasted aroma that makes this dish feel extra special.
Sugar: A touch of sweetness that rounds out all the bold flavors.
Olive Oil (or Vegan Butter): For sautéing mushrooms to get that perfect golden crust.
Vegetable Broth (Low Sodium): Perfect to deglaze your pan and build flavor without extra salt.
Chopped Scallion: For fresh, mild oniony notes and color on top.
White Sesame Seeds (Optional): Adds a subtle nutty crunch and looks pretty sprinkled on top.

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 best things about this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe is how easily you can tweak it to suit your mood or pantry. I love to experiment with the marinade and add-ins, and you’ll enjoy making it your own, too.

Spicy Twist: When I want a little heat, I add a splash of sriracha or sprinkle in red pepper flakes to the marinade.
Herbaceous Upgrade: Sometimes I throw in finely chopped fresh herbs like cilantro or parsley for extra freshness.
Gluten-Free: Simply swap regular soy sauce with tamari to keep it gluten-free without sacrificing flavor.
Seasonal Changes: If you can’t find king oyster mushrooms, thick slices of portobello work in a pinch, but they won’t get quite as “scallop-like.”

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

Step 1: Prep the King Oyster Mushrooms Like a Pro

Start by slicing your king oyster mushrooms into 1-inch thick rounds. I like to make a criss-cross pattern on the top of each slice with a sharp knife—that not only looks beautiful but helps the marinade soak in really well. Try not to press too deeply; you want the slices to hold together during cooking.

Step 2: Whisk Together Your Flavorful Miso Soy Marinade

Whisk the white miso paste, soy sauce, sesame oil, sugar, rice vinegar, minced ginger, and garlic until smooth. Pour this gorgeous marinade over your mushroom rounds and let them soak up all those flavors for at least 15 minutes—if you can go longer, up to an hour, even better. I usually pop them in the fridge to marinate while I prep other parts of the meal.

Step 3: Sear to Perfection

Heat olive oil in a pan over medium heat, then sauté minced garlic for about 30 seconds until fragrant. Lay your mushroom rounds in the pan and cook the first side without moving for around 5 minutes. You want a nice golden crust; don’t rush this step. Then flip and cook the other side for 3-5 minutes.

Step 4: Deglaze and Finish with Freshness

Add the vegetable broth to the pan to deglaze, scraping up any tasty browned bits. Let it simmer until the liquid evaporates—this part intensifies the flavor and keeps your mushrooms juicy. Toss in the chopped scallions and cook for about 20 seconds to soften slightly. And that’s it—your vegan scallops are ready to impress!

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

Use a Sharp Knife: Making that criss-cross pattern is simpler and safer with a sharp chef’s knife—it helps the marinade penetrate but keeps the mushrooms intact.
Pat Dry Before Cooking: If your mushrooms release a lot of water, dab them lightly with a paper towel before adding to the pan for a better sear.
Don’t Overcrowd the Pan: Give your mushroom rounds space so they brown nicely instead of steaming.
Simmer Gently: When adding vegetable broth, keep it on medium-low heat to prevent burning and maintain that perfect glaze.

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, Easy Vegan Dinner, Umami Mushroom Recipes

Garnishes

I always top mine with extra chopped scallions for freshness and a sprinkle of white sesame seeds because they add not just crunch but a beautiful contrast in color. Sometimes, I throw on a few microgreens or a drizzle of toasted sesame oil to kick it up a notch. You’ll find these simple touches to really polish off the dish.

Side Dishes

This vegan scallop recipe pairs amazingly well with fluffy jasmine rice or a light garlic fried rice. You can also serve it alongside sautéed greens or crisp steamed broccoli to add some nice color and texture contrast. When I want to keep it light and fresh, a quick cucumber salad with rice vinegar dressing is my go-to.

Creative Ways to Present

Once, for a dinner party, I placed the mushroom scallops over a bed of lemony quinoa with edible flowers sprinkled on top—it was a hit and looked super elegant. You can also stack the scallops with thin slices of avocado or serve with a side of wasabi mashed potatoes for a playful twist. Presentation is such a fun way to make this recipe feel special!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend reheating gently to keep the mushrooms from becoming too soft.

Freezing

While I haven’t frozen these often because they’re so quick to make fresh, I’ve tried freezing after cooking and found the texture changes a bit — mushrooms get softer. If you freeze, thaw slowly and reheat over low heat.

Reheating

To reheat, I prefer tossing the scallops back in a hot pan for just a couple of minutes rather than the microwave, so they keep their sear and don’t turn soggy. Adding a splash of vegetable broth helps revive the glaze while reheating.

FAQs

Can I use other mushrooms instead of king oyster for this vegan scallop recipe?

King oyster mushrooms are preferred because of their thick, meaty texture that mimics scallops well, but if you can’t find them, large portobello or shiitake could work. Just keep in mind that the texture and cooking time may differ slightly.
How long should I marinate the mushrooms for best flavor?

While 15 minutes is enough to get good flavor, I recommend marinating for up to an hour if you have the time. This allows the mushrooms to really soak in the umami glaze and develop a deeper taste.
Is this recipe gluten-free?

This recipe can be made gluten-free by using tamari instead of regular soy sauce. Just double-check your other ingredients like miso paste to ensure they don’t contain gluten.
What’s the best way to reheat these vegan scallops?

Reheat gently in a hot pan with a splash of vegetable broth to bring back moisture and flavor—avoid microwaving as it can make the mushrooms soggy.

Final Thoughts

When I first tried this Miso Soy King Oyster Mushroom (Vegan Scallops) Recipe, I was blown away by how simple it was to create a dish that felt so luxurious. It’s become a staple whenever I want to impress friends or just treat myself to something delicious and plant-based. You’ll find this recipe both comforting and a little fancy, all in one. Give it a whirl—soon enough, you’ll be sharing it with everyone you know!