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    Where Is My Spoon > Recipes > Soups and Stews

    Mushroom Noodle Soup

    Last modified: Jun 20, 2023 ยท Published by Adina, Oct 27, 2020 ยท 6 Comments

    Jump to Recipe
    mushroom noodle soup sprinkled with herbs in a white bowl.

    Try this spicy mushroom noodle soup with egg noodles, garlic, and ginger. Quick, healthy, and delicious Asian-style soup.

    Quick and Spicy Mushroom Egg Noodle Soup

    Today's mushroom noodle soup is a very easy-to-make, delicious, and totally satisfying little dish with a Chinese touch. It is not an original Chinese recipe; it is something I came up with, but I used some ingredients that could justify calling this soup Chinese.

    So, if you are in the mood for a spicy, healthy, and filling soup, give this noodle soup with mushrooms and herbs a try.

    Quick and Spicy Mushroom Egg Noodle Soup
    Jump to recipe
    • Ingredients
    • How to mushroom noodle soup?
    • Can you reheat it?
    • Other easy soup recipes
    • Recipe
    • Mushroom Noodle Soup

    Ingredients

    Vegetables:

    • Mushrooms, onions, carrot, leek, peppers, scallions.
    • Some herbs like chives and parsley.
    • You can add or use other vegetables, like green beans, peas, and snow peas.

    Spices:

    • Garlic-ginger paste, sambal oelek, hoisin sauce, fish sauce.
    • You can replace the garlic-ginger paste with each 1 teaspoon of grated garlic and ginger.

    Noodles:

    • Asian-style egg noodles to keep it exotic.
    • But if you don't have them, any kind of noodles would be fine.

    How to mushroom noodle soup?

    This is a super simple recipe!

    • Chop the onion and set aside.
    • Chop the vegetables, but keep the mushrooms separated from the rest.
    • Heat the oil in a pot. Cook the onions until translucent.
    • Add the veggies, except the mushrooms, and cook for about 3 minutes, stirring a few times.
    • Add the mushrooms, ginger-garlic paste, sambal oelek, and vegetable broth. Stir well.
    • Simmer for about 7 minutes.
    • Add all the sauces and the noodles. Cook the noodles as required by the packet's instructions; mine needed 4 minutes.
    • Scatter the chopped scallions and herbs on top and serve immediately.

    Can you reheat it?

    Of course, but the noodles might absorb much of the liquid if the dish is not served immediately. The mushroom noodle soup will still taste good, though, so don't discard the leftovers.

    Quick and Spicy Mushroom Egg Noodle Soup

    Other easy soup recipes

    • Broccoli Sweet Potato Soup
    • Pumpkin and Sweet Potato Soup
    • Mushroom Soup with Cream Cheese
    • Turmeric Soup with Noodles
    • Turkey Meatball and Vegetable Soup

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    spicy mushroom noodles soup with herbs served in a white bowl.

    Mushroom Noodle Soup

    Spicy mushroom noodle soup with egg noodles, garlic, and ginger. Quick, healthy, and delicious Asian-style soup.
    5 from 2 votes
    Print Pin Share GrowSaved! Rate
    Course: Soup
    Cuisine: Asian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 168kcal
    Author: Adina
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    Ingredients 

    • 1 red onion
    • 1 carrot
    • 1 small leek
    • 1 small red bell pepper
    • 1 tablespoon oil
    • 9 oz mushrooms
    • 2 teaspoons garlic-ginger paste
    • 6 ยฝ cups vegetable broth
    • ยฝ-1 teaspoon sambal oelek to taste
    • 1 tablespoon hoisin sauce
    • 2 tablespoons fish sauce
    • 1 tablespoon soy sauce
    • 3.5 oz egg noodles
    • 1-2 thin scallions
    • 2 tablespoons chopped chives
    • 2 tablespoons chopped parsley

    Instructions

    • Prepare vegetables: Chop the onion finely and set aside. Slice the carrot, cut the leek into thin rings, and the red bell pepper into small strips.
    • Saute: Heat the oil in a soup pot and fry the onion until translucent. Add the chopped vegetables and cook, stirring for about 3 minutes.
    • Slice the mushrooms while the vegetables cook.
    • Simmer: Add the garlic-ginger paste to the soup, stir well, then add the vegetable broth, sliced mushrooms, and sambal oelek. Simmer for about 7 minutes.
    • Noodles: Add the hoisin, fish, and soy sauce, and noodles to the pot. Cook the noodles in the soup according to the packet's instructions or until done to your liking. In my case, the noodles had to be cooked for 4 minutes.
    • Toppings: Slice the scallions thinly and add them to the soup together with the chopped chives and parsley. Serve immediately.

    Nutrition

    Serving: 1/4 of the soup | Calories: 168kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 2073mg | Fiber: 4g | Sugar: 9g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. mjskitchen says

      October 28, 2020 at 12:31 am

      We're on a soup binge right now, especially vegetables soups with noodles or rice. This looks perfect and I do love egg noodles.

      Reply
    2. mjskitchen says

      January 04, 2018 at 3:48 am

      What a fabulous soup! Love the combination of vegetables and egg noodles are my favorite! Can't wait to see the other soups you share. Happy 2018!

      Reply
    3. allie says

      January 02, 2018 at 11:05 pm

      Hi Adina - I am with you about the New Year's resolutions. I used to make big pages of resolutions and was always so disappointed in myself. It's all about moderation, and after the holidays, I need a little more moderation, for sure! ๐Ÿ™‚ Your soup looks superb. I like the spicy. Sounds delicious. I do not have the garlic ginger paste on hand but I know it must add wonderful flavor. What a delicious way to start 2018! XO

      Reply
      • Adina says

        January 03, 2018 at 9:29 am

        Hi Allie. Happy New Year! I bought the garlic ginger paste in an Asian shop, far away from here, it is a wonderful condiment, I love adding it to soups and curries.

        Reply
    4. Karen (Back Road Journal) says

      January 02, 2018 at 9:47 pm

      This sounds delicious with all the good seasonings you have added to the soup.

      Reply
      • Adina says

        January 03, 2018 at 9:27 am

        Thank you, Karen.

        Reply
    5 from 2 votes (2 ratings without comment)

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