This post contains affiliate links. Please see our disclosure policy.

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

mushroom noodle soup in the pan
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

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!

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

Mushroom Noodle Soup

5 from 7 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4
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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 2 teaspoons oil
  • 4 ounces white or baby Bella or other mushrooms, sliced
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced or 1 tablespoon garlic paste
  • 1/2 cup chopped or sliced carrots
  • 1 cup 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 white rice noodles
  • 5 cups 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.

Video

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

Calories: 183kcal, Carbohydrates: 37g, Protein: 4g, Fat: 2g, Saturated Fat: 0.3g, Sodium: 549mg, Potassium: 283mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2801IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
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

sautéing the onion and garlic
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.

cooked mushroom noodle soup in the pan

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.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 7 votes (3 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. Lea says:

    5 stars
    Hi Richa!….This was delicious!….I didn’t have celery so I chopped up some turnip… Didn’t want noodles so I added lentils instead…. Definitely a keeper!!

    1. Vegan Richa Support says:

      So glad you liked it!

  2. Aisha Wintheiser says:

    5 stars
    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.

    1. Vegan Richa Support says:

      Thank you for taking the time to comment!

  3. Maïla says:

    5 stars
    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!

    1. Vegan Richa Support says:

      Yay!

  4. Sue says:

    5 stars
    Delicious Mushroom soup! Thank you.

    1. Vegan Richa Support says:

      Good to hear!