Let’s talk about this easy vegan mushroom noodle soup for a second. So, as we come up on the end of 2019, I’ve been reflecting on some habits I’d like I’d start changing. If you haven’t noticed from my recipes, I am a meat and potatoes kind of girl. I eat a LOT of meat and one of my friends even mentioned it to me after perusing my site.
Going into 2020, I don’t intend to switch to vegetarian or vegan or anything, but I do want to start finding ways to incorporate meatless meals into my diet. I’m starting on beginner mode because this easy vegan mushroom noodle soup literally wouldn’t need meat at all to taste amazing.
One of the best parts of this mushroom noodle soup is the garnishes. We top it with crisp microgreens – though you can omit or use fresh cilantro or bean sprouts instead – and we drizzle a simple, homemade ginger-shallot oil on top. It is absolute perfection!
If you’re feeling a bit under the weather, I highly recommend this easy vegan mushroom noodle soup. It takes only about 30 minutes to whip up and the homemade oil really elevates it to more than a simple weeknight dinner recipe.
For the noodles, you can really use your favorite type of noodle – soba, udon, or ramen (not vegan). I used chow mein stir-fry noodles which you can get easily at most grocery stores.
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Easy Vegan Mushroom Noodle Soup
- Large pot
- Medium pot
- Small saucepan
Vegan Mushroom Noodle Soup
- 16 ounces noodles of your choice soba, udon, or chow mein
- 1 tablespoon neutral cooking oil
- 2 yellow onions peeled and thinly sliced
- 5 cloves garlic peeled and minced
- 2 tablespoons ginger peeled and freshly minced
- 8 ounces mushrooms (cremini, shiitake, or a mix) sliced
- 1 teaspoon sesame oil
- 6 cups vegetable stock
- 2 tablespoons Shaoxing cooking wine (omit, if you can't find it)
- 1 tablespoon soy sauce plus more, if desired
- 1 heaping tablespoon sambal oolek
- 6 scallions trimmed and minced, divided
- 5 ounces baby spinach
- Salt and pepper to taste
- Microgreens, cilantro, or bean sprouts for garnish
- 1/3 cup neutral cooking oil
- 2'' piece of ginger peeled and sliced
- 2 shallots, peeled and quartered
Prepare the Broth:
- In a large pot, heat 1 tablespoon neutral cooking oil over medium heat until hot. Add the sliced onion and cook, stirring occasionally, for 5 minutes until softened and beginning to brown.Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the sliced mushrooms to the pot and add the 1 teaspoon sesame oil. Cook, stirring occasionally, for 6-8 minutes or until the mushrooms begin to soften and darken around the edges.
- Pour the vegetable stock into the pot and scrape up anything stuck to the bottom. Bring to a boil.
- Stir in the Shaoxing cooking wine, soy sauce, and sambal oolek. Reduce heat to medium and cook over a low boil for about 20 minutes. Taste and season to your preferences.
- Right before serving, stir in the baby spinach and half the minced scallions. Simmer over low heat until ready to serve.
Prepare the Ginger-Shallot Oil:
- While the broth is cooking, prepare the ginger-shallot oil. Combine the oil, ginger, and shallots in a small saucepan and turn the heat to medium. Once the oil begins to bubble, turn the heat down to the lowest setting. Allow to cook in the oil for about 15 minutes or until the ginger and shallots begin to darken around the edges. Turn off the heat and allow the ginger and shallots to continue cooking in the hot oil.Stir the remaining half of the scallions into the saucepan and set aside.
Cook the Noodles:
- Bring a medium pot of water to a boil and add the noodles. Cook according to package instructions. Drain and rinse and set aside.
- Divide the noodles between bowls and ladle the mushroom broth over top. Place the microgreens on top and drizzle the ginger-shallot oil over the dish. Enjoy!