Soothing Mushroom Noodle Soup is an easy one-pot comfort food dinner. It's a brothy noodle soup with tender wide rice noodles and hearty mushrooms.Gluten Free 1 Pan 30 minutes
Table of contents
I love using rice noodles for noodle soups and also using them to make skillet noodles, like mine Thai Skillet Noodles. I combined elements of that with my other broths and some flavor profiles from the comforting Chicken Noodle Soup to create this seriously delicious soup that's full of umami!
This is an easy one pot soup. We cook the noodles by boiling them in soup. This means no need to pre-cook the noodles!
This mushroom noodle soup contains mushrooms, carrots and celery. You can add other vegetables if you like. You can also add more protein such as vegan sausage or vegetable scraps or tvp.
Pad Thai can be used in place of the wide rice noodles in this soup. Actually any rice noodles will do. You can also use pasta. Cooking time will vary depending on the noodles you use.
This soup is best served hot, the broth is really hot and soothing. It's also great for winter and spring. I like to fry some mushrooms or tofu with salt and pepper and use it to top the soup. It and garnishes like onions add vibrant flavor and texture. You can cut the noodles into shorter sizes and cook them in the pot to make the soup easier to eat (tips from my husband who doesn't like long noodles :))
Why you’ll love mushroom noodle soup
- Comforting, Hearty One-Pot Meals: Everyone loves a quick, comforting one-pot soup with just a few ingredients, and this is perfect for
- Comforting noodles with delicious mushrooms and delicious broth
- Use any noodles you like!
- Think comfort chicken noodle soup but with mushrooms and rice noodles
- Naturally nut-free
- Gluten-free and soy-free options available
More Vegan Mushroom Recipes
Recipe card
mushroom noodle soup
Soothing Mushroom Noodle Soup is an easy one-pot comfort food dinner. This is a super brothy noodle soup filled with tender wide rice noodles and hearty mushrooms.Gluten Free 1 Pan 30 minutes
Serving size: 4
Calories: 183kilocalories
raw material
- 2 teaspoon Oil
- 4 ounce (113.4 G) white or baby bella or other mushrooms slice
- 1/2 cup (80 G) chopped onions
- 3 clove garlic minced or 1 tablespoon garlic paste
- 1/2 cup (64 G) chopped or sliced carrots
- 1 cup (101 G) chopped celery
- 1/2 teaspoon or more salt divided into
For sauces and spices:
- 2 bay leaf Elective
- 1 spoon balsamic vinegar
- 1 spoon soy sauce use soy sauce to make it gluten-free
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/4 teaspoon Black pepper
Remaining soup:
- 5 ounce (141.75 G) white rice flour
- 5 cup (1182.94 ml) water or broth
- green onions and black pepper When decorating, gochugaru pieces can be used for variations
instruct
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Heat a deep pot or pan over medium heat and add the oil. Once the oil is hot, add the mushrooms, onions, garlic and a pinch of salt and cook until the onions start to turn golden brown. 5-7 minutes. If you wish, reserve some of the thin slices of cooked mushrooms for garnish. .
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Then add the carrots and celery. Add all the sauce, spices and salt and mix well.
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Add water and/or broth. Mix together and boil for 4-5 minutes then add the noodles. Continue cooking, stirring occasionally, until noodles are cooked to liking. Depending on the noodles you use, this may take 7 to 14 minutes.
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Taste and adjust salt and taste. Adjust consistency, add more broth if needed and bring to a boil. You can add 1/2 teaspoon molasses to balance out the salty flavor here. Then, turn off the heat.
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If you want the soup to be thicker, thicken it with a teaspoon of cornstarch mixed with a tablespoon of water. As the rice noodles sit, the soup will thicken on its own. If you wish, you can add a bit of smoked paprika at this point for a smoky flavor.
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To serve, ladle mushroom noodle soup into bowls. You pick some noodles and spoon the broth over them along with the vegetables and reserved mushrooms. Garnish with scallions and black pepper and serve.
notes
This soup is gluten freeif you use rice noodles, use soy sauce instead of soy sauce.
The soup is nut-free.
To make it soy-free, use coconut aminos instead of soy sauce.
Protein: Serve with crispy, grilled or smoked tofu for a protein boost.
Nutrition
nutrient content
mushroom noodle soup
Amount per serving
Calories 183
Calories in Fat 18
% Daily Value*
fat 2 grams3%
Saturated fat 0.3g2%
sodium 549 mgtwenty four%
Potassium 283 mg8%
carbohydrate 37 grams12%
Fiber 2g8%
3 grams of sugar3%
protein 4 grams8%
Vitamin A 2801IU56%
Vitamin C 5 mg6%
calcium 51 mg5%
iron 1 mg6%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Mushrooms – Use white button, button or baby bella mushrooms.
- Aromatics – Onions and garlic give this soup a rich umami flavor.
- Vegetables – Carrots and celery add flavor to vegetables and make them even tastier!
- Salt – helps the vegetables brown and bring out the flavor.
- Bay Leaf – You can omit the bay leaf if desired.
- Sauce – Balsamic vinegar adds a bit of sourness and sweetness, while soy sauce adds another layer of umami and a bit of saltiness.
- Dried herbs and spices – thyme, oregano, sage, rosemary, onion powder and black pepper give this soup a rich, delicious flavor.
- Water or broth – For the most flavorful soup, use broth. If you want to use less salt, use water. You can also use a mixture of half broth and half water.
- Noodles: I used dry wide rice noodles. You can use dry Thai linguine or dry Thai noodles or other fried noodles. Or use pasta of choice. If using fresh rice noodles, reduce broth to 2 cups and simmer for a few minutes.
- Garnish – Green onions and black pepper balance the flavor of this soup.
tip
- If you want your soup to cook faster, choose the fastest-cooking noodles you can find!
- This soup is broth-based. If you like your soup thicker, mix a teaspoon of cornstarch with a tablespoon of water toward the end of cooking and simmer until thickened.
- If you want a smoky mushroom noodle soup, you can add a splash or two of smoked paprika at the end of cooking.
How to Make Mushroom Noodle Soup
Heat a deep pot or pan over medium heat and add the oil. Once the oil is hot, add the onions, garlic, mushrooms and a pinch of salt and cook until the onions start to turn golden brown. 5-7 minutes.If you wish, you can reserve some thin slices of cooked mushrooms for garnish
Then, add the carrots and celery. Add all the sauce, spices and salt and mix well.
Then add water and/or broth. Mix together and boil for 4-5 minutes then add the noodles.
Continue cooking, stirring occasionally, until noodles are cooked to liking. Depending on the noodles you use, this may take 7 to 14 minutes.
Taste and adjust salt and taste. You can add 1/2 teaspoon molasses to balance out the salty flavor here. Then, turn off the heat.
If you want to thicken the noodle soup, thicken it with a teaspoon of cornstarch mixed with a tablespoon of water. The rice flour will also thicken the soup as it sits.
If you wish, you can add a bit of smoked paprika at this point for a smoky flavor.
To serve, ladle mushroom noodle soup into bowls. You can pick some noodles and ladle the broth and vegetables over them. Garnish with scallions and black pepper and serve.
frequently asked questions
This soup is gluten-free if you use rice flour and use soy sauce instead of soy sauce.
Mushroom noodle soup is naturally nut-free.
Yes! To make it soy-free, use coconut aminos instead of soy sauce.
Yes, top it with crispy or grilled tofu. Or add some tofu to the soup or add some beans or chickpeas.
