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10 minute recipe

Dinner Recipe

10 Minute Mushroom Noodle Soup

Posted on March 27, 2023
10 minute mushroom noodles

Let’s Make a 10 Minute Mushroom Noodle Soup

This vegan friendly recipe only takes 10 minutes to make, made with dried mushrooms and noodles. If you’re looking for a simple week night meal, this recipe is a one to save. 

What’s in the recipe?

Dried Mushrooms- Using dried porcini mushrooms to get a natural kick of umami. Rehydrate them by adding warm water, this will make a really rich base for the soup sauce.

Ginger – This is a key ingredient, it’s fragrant and has a slight heat to it. 

Garlic- If you don’t have fresh garlic cloves, make sure to substitute for dried garlic. 

Udon Noodles- These noodles are silky and perfect for soups. They take just a few minutes to heat up and are perfect to pack out a soup. 

Dried mushroom noodle soup vegan recipe

Cooking Tips:

Heat the mushrooms- To rehydrate the dried mushrooms, add them to a bowl with warm water before adding to a pan and bringing to a boil.

Heat the oil- You want the sesame oil to be piping hot so it’ll cook off the rawness of the garlic and ginger. You can opt to just fry these ingredients in the pan, but I love the dramatic affect of the sizzle. 

Garnish- This recipe wouldn’t be complete without garnishing the noodles. Loads of sesame seeds, spring onion, sriracha mayo and lime squeezed over the top. 

Why not try:

5 Minute Gochujang Noodles

10 Minute Instant Noodle Recipe

Curried Cauliflower Noodle Soup

10 minute mushroom noodle soup

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10 minute mushroom noodles

10 Minute Mushroom Noodle Soup

This vegan friendly recipe only takes 10 minutes to make, made with dried mushrooms and noodles. If you're looking for a simple week night meal, this recipe is a one to save. 
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes

Ingredients
  

  • 30 g dried mushrooms porcini
  • 1 tbsp soy sauce sub for tamari
  • 800 ml hot water
  • 1 tbsp ginger finely chopped
  • 3 cloves garlic finely chopped
  • 2 spring onion finely chopped
  • 1 tsp chilli flakes
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 200 g udon noodles
  • 2 tbsp sriracha mayo

Instructions
 

  • Start by adding the dried mushrooms to a large bowl and soak whilst chopping the ginger, garlic, and spring onion, then place into a small mixing bowl (save a few bits of chopped spring onion to garnish at the end)
  • Heat the sesame oil in a pan until hot then pour over the bowl of ginger, garlic, spring onion and chilli flakes so it instantly cooks off the raw ingredients
  • Add the small bowl of ingredients back into the pan, then pour in the porcini mushrooms and stock, add the soy sauce, udon noodles and continue to heat for a few minutes until the noodles are cooked, serve up with the leftover spring onion, scatter of sesame seeds and sriracha

 

 

Dinner Lunch & Light Bites Recipe

Vegan Toasted Fold Over Wrap

Posted on January 28, 2021
vegan fold over toasted wrap

Toasted Fold Over Wrap

Inspired by the Taco Bell Crunchwrap Supreme, I keep seeing this idea for toasting tortillas. The filling is so simple to make, just chickpeas, guac, tomato & sweetcorn with vegan cheese. It’s perfect for lunch times or for those evenings where you can’t be bothered to cook!

What makes the fold over? The way you create this fold over wrap is by using two tortillas, one smaller in diameter than the other. You stack the filling up on the centre of the larger wrap, top with the smaller one then fold over the edges and toast to create the seal.

Let’s get into the recipe, what will you need?

Tortillas- Using two different sized tortillas for each fold over will help create the fold needed. I’ve uploaded a video to show you exactly how I created mine.

Chickpeas- A tasty filling and a hit of protein for all you herbivores. I’ve seasoned this one with cayenne pepper, smoked paprika, oregano and salt toasted in a drizzle of olive oil. You can use an entire tin of chickpeas if you like leftovers but remember to double up the spices.

Avocado- For a creamy filling I mashed avocado with salt & pepper, you can add chilli flakes and onion powder if you want to make it even more delicious.

Vegan Cheese- You want a delicious vegan cheese that will melt easily. For this I used Violife grated cheese.

Find my recipe videos on Instagram

vegan fold over toasted wrap

Vegan Toasted Fold Over Wrap

Inspired by the Taco Bell Crunchwrap Supreme, this is a very simple version of that idea. It's a folded over wrap filled with
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients
  

  • 4 soft tortillas I used large 25cm wraps
  • 200g drained chickpeas
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika, cayenne pepper, oregano, chilli flakes 1/2 tsp of each spice

For the filling

  • 1/2 avocado seasoned with salt & pepper
  • 1/2 iceberg lettuce shredded
  • 4 tbsp plant based mayo
  • 4 tbsp sweetcorn
  • 1 large tomato
  • 2 tbsp vegan cheese around 60g

Instructions
 

  • Start by mashing the chickpeas with the mixed spices then add to a frying pan with a drizzle of olive oil and fry for around 5 minutes
  • Meanwhile prep all of the filling by mixing the sweetcorn and chopped tomato, smashing the avocado with the salt and pepper and slicing the iceberg lettuce
  • Cut out a smaller circle on 2 of the tortillas (this is to layer on top, see my video for reference)
  • Using the two larger tortillas, layer up the filling, there is no strict order, just try and balance it up then place the smaller tortilla circle on top
  • Fold the edges of the larger tortilla over the top of the smaller on and add back to the frying pan you used for the chickpeas, fold down and toast for a few minutes
  • Toast on the other side to make nice and crispy

Notes

If you have slightly stale wraps, pop them in the microwave for 20 seconds to help make soft again
When adding the filling to the larger tortilla, try to only made it as wide as the smaller one that will be placed on top, this will help make it easy to fold
 

If you like this recipe why not try my Kimchi & Pesto Toastie

kimchi grilled cheese vegan recipe