Nourishing Noodle Soup

Before I became vegetarian, I used to cook a delicious chicken noodle soup. When I gave up meat, I didn’t want to lose out on this amazing soup. I figured that there were plenty of delicious ingredients that I could use to substitute the meaty flavour of chicken. So I set to work experimenting – and you know what, I actually prefer the veggie version of this soup! Seriously, you can taste the incredible network of flavours more without the chicken overpowering your palate. I think one of the key ingredients in this is the mushrooms. I love mushrooms, they are fantastic substitutions for meat. Especially the portobello mushrooms, they just have this incredible, savoury flavour that makes this dish come alive!

Now I normally change the recipe depending on my mood. Sometimes I add a red chilli, sometimes I add kale. I use whatever is lying around. It is a great way to use up any surplus veggies that you have! This soup is a guaranteed way to soothe your soul. I mean, is there any better way to warm your insides than with a bowl of warm, noodle soup? I don’t think so…

This is a great recipe to knock up if you are ill, as apart from chopping and stirring, it requires little effort. The ingredients list may seem long, but trust me it is worth it! I have listed porcini powder and miso soup as optional, for me they are essential. They really add this amazing depth of flavour to the dish. I get both of these from Healthy Supplies. Link in the ingredients list!



  • 1 tbsp vegetable oil
  • 1 white onion
  • 3 cloves of garlic
  • 2 cm cube piece of ginger
  • 1 rib of celery
  • 2 medium carrots
  • half courgette
  • 5 white mushrooms
  • 1 portobello mushroom
  • 1 bok choi
  • 1.5 pints boiling water
  • 1 can of sweetcorn
  • 2 nests of noodles
  • 2 vegetable stock cubes
  • A sprinkling of mixed herbs
  • 1 tsp porcini powder or sachet of miso soup (optional)
  • handful of fresh coriander
  • 1 spring onion
  • Chilli flakes or sauce to season!


  1. Dice the white onion, garlic, ginger and celery. In a wok heat 1 tbsp vegetable oil. Add the onion, garlic, ginger and celery and fry until the onions are translucent.
  2. Whilst this is cooking, peel and chop the carrots. Slice the courgettes into half moon shapes and roughly chop the mushrooms. Add these to the pan. Cook for around five minutes or until the courgette has started to lightly brown and soften.
  3. Add both stock cubes, porcini powder/miso soup, noodle nests, chopped bok choi, sweetcorn, the boiling water and the mixed herbs.
  4. Simmer until the noodles are cooked and the vegetable softened. In total, I normally cook this soup for about 30 – 40 mins, from beginning to end. But you can vary cooking times depending on whether you want your vegetables slightly al dente or not.
  5. Sprinkle with chilli flakes, spring onions and slather in chilli sauce.
  6. Eat. Slurp. Be sated.

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