This no chicken noodle soup has magical healing powers.
Magic Soup?
One spoonful and you will feel a thousand times better.
One spoonful and you can predict the future.
One spoonful and you can fly.
Except not really the last two.
Oh well.
I made up the following recipe to use a ton of mushrooms (an impulse buy from the Asian market, whose mushrooms are much less expensive than Whole Foods’). It’s not cold outside, and we’re not sick; but we loved this hot, comforting soup all the same.
It reminded me of an episode of Friends (everything reminds me of an episode of Friends) where one of the characters–a vegetarian–makes noodle water because she can’t have chicken soup. Not that I’ve ever had noodle water (eww?), but I’m pretty sure this no chicken mushroom soup is much better!
No Chicken Noodle Soup
(Get well soon soup!)
- 14 oz sliced mushrooms (I used a combination of oyster and shiitake)
- 4 oz sliced portobello mushrooms (or sliced button mushrooms)
- 1/2 cup chopped onion
- 1 and 1/2 tablespoons garlic, minced
- 1-3 tsp olive oil or vegetable oil
- 45 oz broth of choice (I used Imagine No-Chickn)
- 1 teaspoon dried thyme
- 3 and 1/2 tablespoons red or white miso – use chickpea miso for soy-free soup
- optional: rice, a protein source, noodles (I added soba noodles, because I adore them)
- optional: scallions for garnish
Heat a sauté pot, then add oil, mushrooms, and garlic. Cook 8-10 minutes. Add broth and thyme, and bring to a boil. Cover and lower to a simmer for 20-30 minutes. Take off heat and add miso. (Miso is added at the end because boiling it destroys the health benefits.) Stir to dissolve. If desired, add cooked rice or noodles, and/or a protein source. Makes 4 large servings or 6-7 starter servings.
View Mushroom Soup Nutrition Facts
You know what else has healing powers?
This stuff: Chocolate Frosting Shots
I had to fit chocolate into the post somehow! 😉
What foods do you like to eat when you don’t feel well?
I haven’t actually gotten sick in years, but I used to get Strep throat often. So my favorite things to eat were cold, soothing foods like ice cream or sorbet. Definitely not chicken noodle soup, although I did like chicken noodle soup when I wasn’t sick. Actually, I think I just liked the noodles. Mmmm noodles…
P.S. Don’t you wish you could fly??
Made this soup tonight for my dad’s birthday dinner along with veggie sushi rolls. I added some cut up tofu but kept the rest of the recipe as is. It was a hit and so easy! Definitely will make this again!
Oh, and my kids LOVE your mint chocolate chip “ice cream” with spinach! Mmmmm…..
I finally found red miso and made this soup tonight. I am sure that I am a complete nut for making this soup when it is 90 degrees outside, but I had a rough day (stress fracture = no running for me) and I always make comfort food when I am bummed. This soup is just wonderful! I added some baby spinach and tofu in at the end and it is really delicious. Thank you!
Mushrooms are loaded with vitamin D3 which feeds your immune system. But the D3 is a fat soluble vitamin and requires a saturated fat to be absorbed by the body. If you replace the vegetable oil with butter or coconut oil (has antibiotic and anti viral properties) you will get more nutrition from the soup. Throw in a little diced carrot for vitamin A, which also feeds the immune system. You will be feeling better in no time.
WOW.
That’s all I can say. I’ve never cooked with miso before, but this soup is going to become a fall/winter staple from now on! I added fresh chopped spinach, tofu shitake noodles, and a whole block of extra firm tofu (pressed between paper towels and books while the soup was cooking).
With the additions, I’m sure the soup will last me 5-6 dinner portions at the least!
I used low sodium veggie broth, but I am curious as to where I can find Imagine No-Chickn broth. Can it be found in any health food store?
I find it at Kroger or Whole Foods.
Hi Katie, in your method you don’t actually mention the onion – I am assuming it is just sauted with the mushrooms and garlic in the beginning? or do you fry the onion first and then add the mushrooms and garlic?
I don’t know how I missed this post when it first came around, but … Uh… Yum?? I LOVE miso soup! And a ‘substitute’ for chicken noodle (yuck!) for when you’re feeling sick is fantastic. Thank you!
Do we sautée the onion too?
Was about to run out and buy soup, then remembered your blog. This seems to be perfect for my tastes, but when do you add the onions? Thanks!
Could this soup be frozen? It looks delicious!
Sure!