If you’re looking for a low-effort, high-reward recipe, that’s also cozy and perfect for winter, I present this spicy mushroom noodle soup. It comes together in one pot and takes less than 45 minutes from start to finish.
This healthy mushroom noodle soup is a mix of spicy miso broth, packed with edamame, silken tofu, ginger, and garlic, poured over chewy soba noodles. It’s the perfect miso soup and ramen hybrid. Obviously not traditional in any way, but the flavor and idea is similar!
Plus, this mushroom noodle soup is the perfect recipe to make when you’re feeling under the weather.
I know we all have that one soup that’s our go-to sick soup. For most, it’s chicken noodle soup. But for me, it’s this vegan mushroom noodle soup. It’s gluten-free, spicy, packed with garlic and ginger, and will instantly make you feel nourished!
Ingredients You’ll Need For This Mushroom Noodle Soup
Here’s your grocery list for this easy mushroom noodle soup.
- Soba noodles: I use Lotus Foods buckwheat soba noodles all the time; they taste amazing and they’re gluten-free, organic, and non-GMO.
- Shiitake mushrooms: Or any mushroom variety you like best.
- Edamame: I get frozen pre-shelled edamame from my grocery store; it’s in the freezer aisle next to the frozen peas and carrots.
- Silken tofu
- Olive oil: So I don’t have one particular olive oil I love, but I do have 3 favorites. My current favorite is Terra Delyssa Extra Virgin Olive Oil, but I also love California Olive Ranch (which is local to my area) and Lucini Extra Virgin Olive Oil (also local to my area).
- Toasted sesame oil
- Liquid aminos or soy sauce: I love Bragg’s liquid aminos because it’s gluten-free, non-GMO, and lower in sodium than most soy sauce brands.
- Rice vinegar
- Red miso paste
- Garlic cloves
- Fresh ginger
- Red pepper flakes
Tips & Tricks
I made a few errors when testing this miso mushroom noodle soup recipe, so learn from my mistakes!
- One tip regarding the mushrooms in this recipe, do not wash them. Mushrooms already have tons of water on their own, and thanks to their texture they also act as a sponge. So if you wash them, they’ll absorb even more water. Instead, brush off any dirt with a damp towel.
- Let the mushrooms fry at medium-high heat undisturbed in the pot for 10 minutes. This will help them brown nicely and ensure the water from the mushrooms can evaporate quickly. If you cook mushrooms on too low of heat, the water from the mushrooms will end up steaming them and you’ll be left with soggy rubbery mushrooms!!
- I know it may be tempting, but don’t cook the noodles in the soup. The dry noodles will soak up all that delicious broth you spent time making and leave you with a goopy, gummy soup.
- Speaking of noodles, even when they’re cooked separately, don’t mix them directly into the pot of soup. Seriously, don’t do it. I made the mistake of putting leftover noodles into the pot of soup. When I reheated the soup the next day, the noodles soaked up all the broth and became super mushy and gummy. It was a disaster, to say the least. So just store the soup and the noodles separately if you have any leftovers.
- The longer this soup sits, the better. Ideally, let it sit overnight for the best flavor! Like most dishes, this soup tastes best the next day. So if you can, plan and make this soup on the weekend to enjoy for lunch or dinner the following few days.
Even More Cozy Soup Recipes
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Spicy Mushroom Noodle Soup
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Cuisine: Japanese, American
Description
This mushroom noodle soup is a mix of spicy miso broth, packed with edamame, silken tofu, ginger, and garlic, poured over chewy soba noodles. It’s the perfect miso soup and ramen hybrid.
Ingredients
- ¼ cup olive oil
- 6oz (170g) shiitake mushrooms, thinly sliced or torn
- 5 garlic cloves, finely minced
- 2 tbsp finely minced ginger, about 2” ginger piece
- ¼ cup liquid aminos*
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp miso paste
- 2–3 tsp red pepper flakes**
- 3 cups water
- 1 cup edamame
- 8 oz silken tofu, cubed
- Kosher salt to taste
- 1 package of soba noodles, cooked according to package instructions***
- Sesame seeds and green onion for garnish
Instructions
- Heat a large pot on medium-high heat and drizzle in the olive oil. Once the oil is shimmering, add in the sliced mushrooms and stir to coat in the oil. Let the mushrooms cook for 10 minutes without stirring, until all the water has evaporated. Stir and let the mushrooms cook for an additional 5 minutes until they’re browned.
- Dump in the garlic and ginger and fry for 3-4 minutes until fragrant. The mushrooms, garlic, and ginger will stick to the bottom of the pot a little bit; this is totally fine. The water will deglaze it later.
- Next, add in the soy sauce, rice vinegar, sesame oil, miso paste, and red pepper flakes. Stir to dissolve the miso and let fry for 2 minutes until bubbling and slightly thickened.
- Finally, pour in the water, edamame, silken tofu, and a sprinkle of kosher salt. Gently stir everything together and reduce the heat to low. Let the soup cook, partially covered with a lid, for 10-15 minutes until bubbling slightly. Adjust for salt as needed. While the soup finishes cooking, I recommend making the soba noodles.
- When you’re ready to serve, ladle the soup over a portion of the soba noodles, and garnish with thinly sliced green onions and sesame seeds.
Notes
*I like using Bragg’s liquid aminos because it’s gluten-free, non-GMO, and lower in sodium than most soy sauce. That said, if you want to use regular soy sauce or even low-sodium soy sauce, I’d reduce the amount used in the recipe to 3 tbsp and add more as needed. Otherwise, the soup may be too salty.
**I love making this soup super spicy and add in about 3-4 tsp of red pepper flakes. So feel free to use as much or as little as you like depending on your spice tolerance.
***Linking the brand of soba noodles I used here; they’re gluten-free, non-GMO, and organic.
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