Today’s Spicy Mushroom Noodle Soup is like a great broth bowl from a yummy Ramen place. Have you noticed? Ramen has really come a long way. I don’t think I ever heard of it until I was in college.
At the time, ramen meant instant noodles with a flavor packet. And cheap! What were they, three or four packs for a dollar? Perfect dorm room fare: Carbs that didn’t require a lot of cooking or kitchen equipment. And so versatile - check out these easy ramen noodle recipes.
Ramen has come a long way
Fast forward to today. Ramen has been dressed up and taken downtown. Seems like there’s a ramen restaurant on every other corner, each claiming to be better than the last. How much variation can there be, right? It’s just noodles in broth. Surprisingly, the possibilities are endless.
I was talked into trying one of these restaurants recently and was pleasantly surprised. In many ways, these “noodle bowls” are just like good old American noodle soup, only with Asian flavors and ingredients. The broth is a flavorful base with meat, vegetables and noodles as desired.
Yummy!
So I was intrigued when I saw this recipe in the New York Times. It is vegetarian, but the mushrooms give the “meatiness” you might otherwise want. It can be made with different noodles to suit your tastes, like udon, soba, rice or spaghetti, which means that this could possibly be made gluten free if you use rice noodles and tamari in place of soy sauce (If I am wrong, please let me know!)
I used udon noodles, because they conveniently come in a 2 ounce package (just throw away the flavor packet.)
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
My biggest adaptation to this recipe was reducing it to a smaller volume: the original recipe called for 1 ½ pounds of mushrooms and 8 cups of water, which will make a LOT of soup! So I re-sized it so I wouldn’t have huge volumes of leftovers.
How to make the spicy noodle soup with mushrooms
This soup is quite straightforward. To start, cook the shallots and garlic in oil, then add mushrooms and let them cook for 10-15 minutes until they release their moisture and are a nice deep golden brown color.
Then add the liquids and let this simmer for another 15-20 minutes to meld the flavors. Cook the noodles separately (I used udon) and then add them to the soup for a few minutes to soak up some flavor. Serve with chopped fresh herbs. I have used cilantro and parsley for this and liked them both. The cilantro adds a little more of a spicy quality. I might have to try them again side-by-side to determine which I prefer (Oh darn, I have to make it again!) LOL
This Spicy Mushroom Noodle Soup is so good!
And if you loved this soup, you'll want to try Korean ramen for a delightful Gochujang kick!
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Spicy Noodle Soup with Mushrooms and Herbs
Ingredients
- 1 TB canola or olive oil
- 1 garlic clove thinly sliced
- ½ shallot thinly sliced
- salt and pepper
- ½ lb mushrooms cremini, shitake, oyster, maitake, cut or torn into bite-sized pieces
- ¼ teaspoon red pepper flakes
- ⅛ cup low-sodium soy sauce
- 1 TB rice wine vinegar
- 2 cups water
- 2 oz noodles such as udon, soba, rice or spaghetti
- ½ cup fresh herbs cilantro, mint, chives, parsley or a mix, for serving
Instructions
- Heat oil in a medium-sized pot over medium heat. Add garlic and shallot and season with a little salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until the shallots are golden brown.
- Add the mushrooms and red pepper flakes and a little more salt and pepper. Cook, stirring occasionally, for 10-15 minutes. The mushrooms will release most of their water and turn a deep golden brown.
- Add soy sauce, rice wine vinegar and 2 cups of water. Heat to a simmer and season with salt and pepper. Simmer for 15-20 minutes. The broth should taste good enough to drink (if you want to adjust flavors to your personal taste, do so now by adding a little more soy sauce and/or vinegar).
- In a separate pot, cook the noodles according to the package direction until al dente. Transfer the noodles into the broth to finish cooking for a minute or two.
- Serve in bowls with the herbs. Add additional red pepper flakes as desired.
- Optional: Dress your bowl with sesame seeds and/or sesame oil, as desired.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Other suggestions for the soup lovers
If you like this soup, try Spicy Chickpea and Tomato Soup! Or maybe some Black Bean Soup. Both have a little spice (completely controllable), are vegetarian, and truly delicious!
Need some comfort in a cup? Try some medicine ball tea!
Christie
Looks divine!
Sula
It really is!
Kelly
It's a favorite for sure! Instead of water I use stock (beef or vegetable usually and I like using sesame oil instead of canola. Quick and so easy.
Sula
I love this soup and your use of stock sounds like an outstanding substitution! Thanks for letting me know!
Amy Chung
Perfect for winter! Bookmarking:)
Sula
Yes it is yummy on a chilly day!