Mushroom Noodle Soup

Mushroom Noodle Soup

SERVES:  2 | PREP TIME:  5 min | COOK TIME:  15 min


I love this nourishing noodle broth, loaded with seasonal vegetables and punchy anti-inflammatory spices. It is a perfect bowl of goodness at this time of year. The meatiness of the mushrooms and sweet onions work really well, and the cabbage is loaded with Vitamin C but you could really add anything to the mix. Using coconut milk and peanut butter in the broth increase the fat and protein content meaning you stay fuller for longer, and it makes for perfect comfort food too!

Mushroom Noodle Soup


2 onions, diced
4cm ginger, peeled and diced
150g mushrooms, sliced
Half head of cabbage, thinly shredded
1 chilli, finely diced
1 Vegetable stock cube (or 400ml fresh stock)
2 tbsp peanut butter (smooth is best)
200ml coconut milk
1 tsp ground turmeric
80g noodles (I love buckwheat noodles)
To serve:
1 lime
2 spring onions
You could also add some poached shredded chicken for a heartier meal



  1. Prepare your vegetables. Prepare your noodles as per instructions and set aside.
  2. Boil a kettle and add the stock cube to 400ml of water, stirring to dissolve. Add 2 tbsp peanut butter and mix well.
  3. Add 1 tbsp oil to a pan on a medium heat and sauté the onion and ginger for 5 minutes. 
  4. Add the mushrooms to the pan for a further 8minutes.
  5. Meanwhile, add the stock mix, coconut milk, turmeric and half of the chilli to a large pot. Bring this broth to a simmer for 5 minutes.
  6. Add the cabbage to the simmering broth and cover with a lid for 5 minutes.
  7. You can tumble the onion, ginger and mushroom mix into the broth. Remove from the heat and squeeze in the lime juice. Place the noodles in a bowl. Serve the hot broth on top with some fresh chilli, and spring onions to garnish.


 Recipe by Founded Nutrition.   @founded_nutrition