Mushroom Noodle Soup | Maqvi News

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Soothing mushroom noodle soup is an easy, one-pot comfort food dinner. This is a brothy noodle soup with tender wide rice noodles and hearty mushrooms. Glutenfree 1 pot 30 minute

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I love using rice noodles to make noodle soups and love them for skillet noodles,as well,like my Thai skillet noodles. I took elements of that along with my other brothy soups and some of the flavor profile from comforting chicken noodle soups to make this umami-filled really delicious soup broth!
This is a simple 1 pot soup. We cook the noodles by boiling them in the with the soup broth itself. That means no need to pre-cook the noodles!

angled shot of mushroom noodle soup in the pan

This mushroom noodle soup is packed with mushrooms,carrots,and celery. You can add other veggies to it,if you like. You can also add more protein,like vegan sausage or veggie grounds or tvp.

Pad Thai noodles will work in place of the wide rice noodles in this soup. In fact,any kind of rice noodles would work. You can also use pasta. The cooking time will vary based on the noodles that you use.

This soup is best when it’s hot,with the broth really hot and soothing. It’s great for winter and spring,too. I love to sear some mushroom or tofu with salt and pepper and use that to top the soup. That and Garnishes like green onion add a vibrant flavor and texture. You can break the noodles into shorter size before adding them to the pan to cook so that the soup is easier to eat (tip from husband who doesn’t like to slurp long noodles :))

close-up of mushroom noodle soup in the pan

Why You’ll Love Mushroom Noodle Soup

cozy,hearty,one-pot meal:everyone loves a quick few ingredient cozy one pot soup and this fits perfectly
comfort food noodles with toothsome mushrooms in a flavorful broth
use any kind of noodles that you like!
think comforting chicken noodle soup but with mushrooms and rice noodles
naturally nut-free
gluten-free and soy-free options provided

bowl of mushroom noodle soup on a slate table

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 with tender wide rice noodles and hearty mushrooms. Glutenfree 1 pot 30 minute

Prep Time10minutes

Cook Time25minutes

Total Time35minutes

Servings:4

Calories:183kcal

Author:Vegan Richa

Ingredients

2teaspoonsoil
4ounces(113.4g)white or baby Bella or other mushroomssliced
1/2cup(80g)chopped onion
3clovesgarlicminced or 1 tablespoon garlic paste
1/2cup(64g)chopped or sliced carrots
1cup(101g)chopped celery
1/2teaspoonor more saltdivided

For the sauces and spices:

2bay leavesoptional
1tablespoonbalsamic vinegar
1tablespoonsoy sauce,use tamari for gluten-free
1/2teaspoondried thyme
1/2teaspoondried oregano
1/2teaspoondried sage
1/4teaspoondried rosemary
1/2teaspoononion powder
1/4teaspoonblack pepper

For the rest of the soup:

5ounces(141.75g)white rice noodles
5cups(1182.94ml)wateror broth
green onion and black pepperfor garnish,use gochugaru flakes for variation

Instructions

Heat a deep pan or saucepan over medium heat and add the oil. Once the oil is hot,add the mushroom,onion,and garlic and a good pinch of salt and cook until the onion starts to get golden. 5-7 mins. Reserve some cooked thin mushroom slices for garnish if you wish. .
Then mix in the carrots and celery. Add in all of the sauces and spices and the salt and mix those in well.
Add the water and/or broth. Mix together and bring that to a boil,4-5 mins,then add in the noodles. Continue to cook,stirring occasionally,until the noodles are cooked to preference. Depending on the noodles that you use,this can be anywhere from 7 to 14 minutes.
Taste and adjust the salt and flavor. Adjust consistency,add more broth if needed and bring to a boil. You can add in 1/2 teaspoon of molasses to balance out the savory flavor profile here. Then,switch off the heat.
If you want to thicken the noodle soup,you can thicken it with a teaspoon of cornstarch mixed in a tablespoon of water. rice noodles will also thicken the broth by themselves as they sit. You can add a smoky flavor profile at this time,if you like,by adding a little bit of smoked paprika.
To serve,ladle the mushroom noodle soup into serving bowls. You can pick out some noodles,then ladle the broth on top with the veggies and reserved mushroom. Garnish with green onion and black pepper and serve immediately.

Notes

Storerefrigerated for upto 3 days.
This soup is gluten-free,if you use rice noodles and use tamari instead of soy sauce.
The soup is nut-free.
To make it soy-free,use coconut aminos instead of soy sauce.
Protein:Serve with crisped or baked or smoked tofu for additional protein.

Nutrition

Nutrition Facts

Mushroom Noodle Soup

Amount Per Serving

Calories183
Calories from Fat 18

% Daily Value*

Fat2g3%

Saturated Fat 0.3g2%

Sodium549mg24%

Potassium283mg8%

Carbohydrates37g12%

Fiber 2g8%

Sugar 3g3%

Protein4g8%

Vitamin A2801IU56%

Vitamin C5mg6%

Calcium51mg5%

Iron1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

mushrooms, noodles, veggies, and seasonings in bowls on a kitchen counter

Ingredients and Substitutions

mushrooms – Use white,button,or baby bella mushrooms.
aromatics – Onion and garlic gives this soup a rich,umami flavor.
veggies – Carrots and celery add veggies and even more flavor!
salt – Helps the veggies brown and brings out the flavors.
bay leaves – You can omit the bay leaves,if needed.
sauces – Balsamic vinegar adds a little bit of acid and sweetness,while soy sauce adds another layer umami and a bit of saltiness.
dried herbs and spices – Thyme,oregano,sage,rosemary,onion powder,and black pepper give this soup a rich,savory flavor profile.
water or broth – For the most flavorful soup,use broth. If you’re trying to use less salt,go with water. You can also use a mix of half broth and half water.
noodles:I use dried wide rice noodles. You can use dried Thai linguini or dried pad Thai noodles or other stir fry noodles. Or use pasta of choice. If using fresh rice noodles,reduce the broth to 2 cups and simmer for just a few minutes.
garnish – Green onion and black pepper balance out the flavors of this soup.

Tips

If you want the soup to cook more quickly,choose the quickest-cooking noodles you can find!
This soup is on the brothy side. If you prefer a thicker soup,add a teaspoon of cornstarch mixed with a tablespoon of water toward the end of cooking,then simmer to thicken.
You can add a dash or two of smoked paprika at the end of cooking,if you want a smoky mushroom noodle soup.

How to Make Mushroom Noodle Soup

Heat a deep pan or saucepan over medium heat and add the oil. Once the oil is hot,add the onion,garlic,and mushrooms and a good pinch of salt and cook until the onion starts to get golden. 5-7 minutes. Reserve some thin cooked mushroom slices for garnish if you like

adding the mushrooms to the pan of sautéed onion and garlic

mushrooms, onion, and garlic cooked down

Then,mix in the carrots and celery. Add in all of the sauces and spices and the salt and mix those in well.

adding veggies to the pan of cooked mushrooms

adding sauces and spices to the mushrooms, celery, and carrots, after cooking

mushroom mixture in the pan, after cooking

Then add the water and/or broth. Mix together and bring that to a boil,4-5 mins,then add in the noodles.

mushroom mixture in the pan, after adding the broth

noodles added to the pan of broth and mushrooms

Continue to cook,stirring occasionally,until the noodles are cooked to preference. Depending on the noodles that you use,this can be anywhere from 7 to 14 minutes.

Taste and adjust the salt and flavor. You can add in 1/2 teaspoon of molasses to balance out the savory flavor profile here. Then,switch off the heat.

If you want to thicken the noodle soup,you can thicken it with a teaspoon of cornstarch mixed in a tablespoon of water,Rice noodles will also thicken the broth by themselves as they sit.

You can add a smoky flavor profile at this time,if you like,by adding a little bit of smoked paprika.

To serve,ladle the mushroom noodle soup into serving bowls. You can pick out some noodles,then ladle the broth on top with the veggies. Garnish with green onion and black pepper and serve immediately.