5 from 27 votes
Mushroom Noodle Soup
Mushroom Noodle Soup features sautéed mushrooms, onions, garlic, carrots, and celery simmered with a blend of herbs and soy sauce in a flavorful broth. Rice noodles cook in the broth to tender, resulting in a savory, aromatic soup with earthy mushroom notes and a slightly tangy finish from balsamic vinegar.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
183 kcal
Course:
Main Course, Soup
Cuisine:
gluten-free
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
- black pepper for garnish, use gochugaru flakes for variation
- green onion 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 183
% 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.