Spicy Mushroom Noodles Recipe

This mushroom noodle soup is a nourishing and wholesome recipe, perfect for warming the body on cold winter days. Rich with earthy mushrooms, tender noodles, and a flavorful broth infused with aromatic herbs, this soup is both comforting and satisfying. Each spoonful brings warmth, making it an ideal dish to cozy up with when the temperatures drop. 

Spicy Mushroom Noodles Recipe 

• 2 Liters vegetable stock 

• 2 spring onions, diced 

• 1 tablespoon wakame (optional) 

• 150 grams white oyster mushroom, chopped 

• 1 large or 2 small shiitake mushrooms (or 2 dried shiitake), chopped 

• 1 tablespoon soy sauce (or tamari for gluten-free option) 

• 1 tablespoon sesame oil 

• 1 tablespoon crispy chilli oil 

• 1 packet dried ramen noodles or any noodles 

 
Directions 

5 mins to prep 

20 mins to cook 

Step 1 

Place the 2 litres of vegetable stock into a pan and start to bring it to the boil. 

Step 2 

While the broth is heating up, place the spring onion (just the white sections first as they need a little longer to cook) along with the wakame and diced-up mushrooms into the pot. Once it hits a boil, turn it down to a simmer. Then add the green sections of your spring onion, reserving a handful for garnish later. 

Step 3 

Season with soy sauce and sesame oil, then add your crispy chilli oil and stir through; cook for another 5 minutes or so. 

Step 4 

Place in the dried noodles and cook until al dente (when they still have a little resistance to them). They will effectively finish cooking in the serving bowl. 

Step 5 

Pour the mixture into the bowl and top with some spring onion greens and more chilli oil if you so wish.