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
Servings: 4
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