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Home » One Pot Meals


ONE-POT MUSHROOM NOODLE SOUP

Published: Feb 1, 2024 by Richa 6 Comments

Jump to Recipe   Print Recipe


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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Table of Contents
 * Why You’ll Love Mushroom Noodle Soup
 * More Vegan Mushroom Recipes
 * Recipe Card
 * Ingredients and Substitutions
 * Tips
 * How to Make Mushroom Noodle Soup
 * Frequently Asked Questions

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 soup
broth itself. That means no need to pre-cook the noodles!



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 :))


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




MORE VEGAN MUSHROOM RECIPES

 * Mushroom Patiala
 * Baked Sticky Sesame Mushrooms
 * Instant Pot Garlic Mushrooms
 * Vegan Mushroom Gravy
 * Baked Vegan Mushroom Rice




RECIPE CARD


Print Recipe
5 from 6 votes


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 Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins

Servings: 4
Calories: 183kcal
Author: Vegan Richa


INGREDIENTS

 * 2 teaspoons oil
 * 4 ounces (113.4 g) white or baby Bella or other mushrooms sliced
 * 1/2 cup (80 g) chopped onion
 * 3 cloves 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

FOR THE SAUCES AND SPICES:

 * 2 bay leaves optional
 * 1 tablespoon balsamic vinegar
 * 1 tablespoon soy sauce , use tamari for 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

FOR THE REST OF THE SOUP:

 * 5 ounces (141.75 g) white rice noodles
 * 5 cups (1182.94 ml) water or broth
 * green onion and black pepper for 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

Store refrigerated 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
Calories 183 Calories from Fat 18

% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Sodium 549mg24%
Potassium 283mg8%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%

Vitamin A 2801IU56%
Vitamin C 5mg6%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating on the blog . Tag
me on Instagram @veganricha


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



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

Then 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. 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. 


FREQUENTLY ASKED QUESTIONS

Is this recipe gluten-free?

This soup is gluten-free, if you use rice noodles and use tamari instead of soy
sauce.

Is this soup nut-free?

Mushroom noodle soup is naturally nut-free.

Can this be made soy-free?

Yes! To make it soy-free, use coconut aminos instead of soy sauce.

Can I add more protein to the soup?

Yes serve topped with crisped or baked tofu. Or add in some tofu in the soup or
add some beans or chickpeas.




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 1. Aisha Wintheiser
    
    February 07, 2024 at 11:51 am
    
    
    This recipe simplifies the cooking process by allowing you to prepare
    everything in one pot, making it perfect for busy weekdays or lazy weekends.
    With each spoonful, you enjoy the rich broth infused with the umami goodness
    of October mushrooms, while the noodles add a relaxing and satisfying
    element to the dish. Whether you enjoy it as a relaxing meal on a cold day,
    or as a nutritious welcome whenever you want, this soup will warm your soul
    and satisfy you.
    
    Reply
    
    * Vegan Richa Support
      
      February 08, 2024 at 9:22 pm
      
      Thank you for taking the time to comment!
      
      Reply
      
    
    

 2. Maïla
    
    February 02, 2024 at 12:32 pm
    
    
    Just made this recipe today as we had many wild mushrooms to use, it is
    absolutely delicious and satisfying! We used potatoes instead of noodles
    because they also needed to be used. We kept the rest of the ingredients as
    is and the flavours are really well balanced.
    Thanks for another yummy recipe!
    
    Reply
    
    * Vegan Richa Support
      
      February 02, 2024 at 11:05 pm
      
      Yay!
      
      Reply
      
    

 3. Sue
    
    February 01, 2024 at 9:22 pm
    
    
    Delicious Mushroom soup! Thank you.
    
    Reply
    
    * Vegan Richa Support
      
      February 02, 2024 at 11:04 pm
      
      Good to hear!
      
      Reply
      
    


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