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mushroom soup

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. 
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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 Recipe

Wild Rice and Mushroom Soup

Posted on April 7, 2021
vegan wild rice and mushroom soup

Vegan Wild Rice & Shiitake and Oyster Mushroom Soup

This vegan friendly wild rice soup is really easy to make, slow cooker friendly and perfect for week nights. I’ve tried to combine simple but delicious flavours to bring you a soup that is comforting, hearty and filling.

What’s in the recipe?

Wild Rice- I’ve used a precooked wild rice to save on time, however if you’re cooking the rice from scratch please refer to the cooking notes.

Mixed Mushrooms- I’m a big fan of mixing mushrooms such as oyster, chanterelle and shiitake however you can use whichever mushrooms you can get your hands on.

Vegan Cream- Using a vegan single cream such as oatly or alpro will work a treat for this. It really works with the mushrooms and the smoked paprika.

Tamari- Using tamari with mushrooms helps give an extra kick of umami, as it has an almost ‘meaty’ flavour to it.

Stock- I’ve just used a Kallo stock cube (the post on Instagram was sponsored by Kallo) and boiling water however you can use home made or shop bought stock if that’s available to you.

vegan wild rice and mushroom soup

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vegan wild rice and mushroom soup

Wild Rice & Mushroom Soup

Vegan wild rice and mushroom soup made using vegan cream, shiitake and oyster mushrooms and a simple stock. This can be made in a slow cooker or left to simmer slowly on a stove top for dinner. Either way, this recipe is utterly delicious, comforting and easy to make.
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Prep Time 5 minutes
Cook Time 21 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp vegan butter or olive oil
  • 1 large carrot
  • 1 stalk of celery
  • 1 white onion
  • 4 cloves garlic
  • 200 g mixed mushrooms (I used a mixture of shiitake chanterelle and oyster
  • 1 tbsp tamari
  • 1 Kallo Organic Garlic & Herb stock Cube + 750ml water
  • 250 ml plant based cream

Herbs & seasoning:

  • 1 tbsp smoked paprika
  • 1/2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp marjoram sub for chilli flakes
  • 180 g cooked wild rice *refer to notes if cooking in the soup
  • 1 tbsp pine nuts optional to top

Instructions
 

  • Finely chop the carrot, onion, garlic cloves, stalk of celery and fry in the butter for 5 minutes
  • Add the roughly chopped mushrooms and add the tamari, smoked paprika and herbs *note* set aside a handful of the mushrooms to add on top at the end, so they stay crisp
  • Add the water & stock cube and stir together followed by adding the vegan cream and turn right down to a low heat
  • Stir in the cooked wild rice and season generously with salt and pepper

Notes

If cooking the rice within the soup, add an extra 250ml of water to allow the rice to soak up, keep an eye on the levels of water and add a little more if needed
Allow 20 minutes extra cooking time if cooking wild rice from raw

If you like this recipe why not try my Garlic & Tomato Pasta Dish

vegan tomato pasta recipe