Mushroom Noodle Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
183 kcal
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Course
Main Course, Soup
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Cuisine
gluten-free
Mushroom Noodle Soup
Description
This Mushroom Noodle Soup begins by cooking mushrooms, onions, and garlic in oil until the onions turn golden, developing rich umami flavors. Adding carrots and celery introduces sweetness and texture. A combination of herbs including thyme, oregano, sage, rosemary, and onion powder, along with soy sauce and balsamic vinegar, deepens the flavor complexity and adds savory and acidic balance.
Water or broth is added to create a seasoned base, brought to a boil before the rice noodles are simmered until tender. The noodles absorb the broth's flavor and provide substantial body to the soup. Adjusting seasoning after cooking allows for personal taste preferences.
Garnishes like black pepper and green onions enhance freshness and spice. The soup is gluten-free using rice noodles and tamari, and it can be made soy-free with coconut aminos. For added protein, tofu can be served alongside.
The soup stores up to three days refrigerated and can be thickened with cornstarch slurry if desired. Its layered flavors and varied textures make it a comforting meal option, balancing savory and fresh ingredients.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 4 ounces white mushrooms sliced, or baby Bella or other mushrooms
- 1/2 cup onion chopped
- 3 cloves garlic minced or 1 tablespoon garlic paste
- 1/2 cup carrot chopped or sliced
- 1 cup celery chopped
- 1/2 teaspoon salt divided, or more
For the sauces and spices:
- 2 bay leaf optional
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce , use tamari for gluten-free
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon sage dried
- 1/4 teaspoon rosemary dried
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For the rest of the soup:
- 5 ounces rice noodles white
- 5 cups water or broth
- green onion for garnish, use gochugaru flakes for variation
- 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 the soup refrigerated for up to three days to maintain freshness and flavor.
- Use rice noodles and tamari sauce to keep this soup gluten-free; substitute coconut aminos for soy sauce to make it soy-free.
- Consider serving with baked, smoked, or crisped tofu to boost protein content.
- To thicken the soup, mix one teaspoon cornstarch with one tablespoon water and stir in during the last minutes of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 549mg | 23% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2801IU | 56% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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