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    Home » Recipes » Vegan Main Dishes

    Asian Mushroom-Noodle Soup

    Published: Sep 8, 2012 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Comforting and quick, this simple soup abounds with mushrooms and noodles, along with a few minimally cooked vegetables. A trip to an Asian market to find exotic noodles is no longer necessary. Most well-stocked supermarkets feature an array of imported noodles in the Asian foods section.

    Serves: 4

    • 4 ounces bean-thread (cellophane) or rice  noodles
    • 32-ounce carton vegetable broth
    • 8 ounces white, cremini, or shiitake mushrooms, cleaned, stemmed and sliced (use a combination if desired)
    • 1 teaspoon grated fresh ginger or to taste
    • 1 cup fresh or frozen green peas
    • 2 cups thinly shredded dark green lettuce or spinach
    • ½ cup grated or matchstick-cut carrots
    • 3 scallions, thinly sliced
    • 2 tablespoons soy sauce or tamari, or to taste
    • Freshly ground pepper to taste

    Cook the noodles according to package directions. When done, drain the noodles well.

    Transfer to a cutting board and chop in several directions to shorten. Meanwhile, combine the broth, mushrooms, and ginger in a large saucepan and bring to a simmer.

    Cover and simmer for 10 minutes. Stir in the peas, lettuce, carrots, and scallions. Season with soy sauce and pepper.

    Add a bit more water if the soup is too dense. Heat just until piping hot, then remove from the heat. Serve at once.

    • Try some of VegKitchen’s other Soulful Soups.
    • Mushroom lovers, rejoice! Here are more mushroom recipes for you.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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