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Comforting Mushroom and Noodle Soup

Stephanie Kazolides
If you're feeling under the weather or in need of a comforting boost, make this delicious mushroom and noodle soup with nutrient rich foods and warm flavors.
Course Main, Side



  • ½ – 1 large onion chopped
  • 2 garlic cloves chopped
  • 2 inches fresh ginger peeled & chopped
  • 3 TBSP vegetable stock
  • 3 TBSP tamari soy
  • 1 TBSP apple cider vinegar


  • 4 large chard leaves
  • 5 broad beans pop the beans from shells
  • 1 lime
  • 2 large mushrooms
  • ¾ large leek
  • Bunch fresh coriander
  • 2 large handfuls buckwheat noodles


  • Fill a large pan with water and bring to the boil
  • Reduce the heat to a simmer, and add your vegetable stock, onions, tamari, ginger, garlic and apple cider vinegar, cover and allow to simmer for about 20 minutes.
  • Meanwhile chop/prepare all your vegetables (except the lime).
  • Taste your broth and make sure you are happy with the flavour, if not add anything that you feel it needs
  • Now add the noodles to the broth, followed by the vegetables and lastly the coriander.
  • When both have cooked through, you are ready to serve!
  • Transfer to bowls, accompanied with a slice of lime