Easy Mushroom Noodle Soup Recipe (20 Minutes)

Name: This 20-Minute Noodle Soup Is My Cold-Weather Lifesaver
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 1 (32-ounce) carton mushroom broth; 1 (6-ounce) package sliced cremini mushrooms; 1 cup frozen shelled edamame; 1/2 (5-ounce) clamshell baby spinach (about 2 cups, loosely packed); 1 teaspoon soy sauce, plus more to taste; 5 ounces dried noodles (like ramen, lo mein, udon, or rice noodles); 2 teaspoons toasted sesame oil; Scallions and sesame seeds, for serving, optional

This noodle soup comes together in just 20 minutes, making it weeknight-friendly.
Mushroom broth from the store cuts down on prep while adding deep, earthy flavor.
Cooking noodles separately keeps them from getting mushy in the finished soup.

As someone who’s been obsessed with cooking since I was tall enough to see the top of the stove, I love spending hours upon hours in the kitchen. I find solace in slowly coaxing flavor from vegetables, combining spices and seasonings like a mad scientist, and finally baking off the bread dough that took 24 hours to prepare.

But there’s a time and place for everything, and committing to a complicated, multi-step soup when I’m under the weather is neither wise nor desirable. When the telltale signs of a cold or flu start creeping in, I turn to a brilliant store-bought shortcut to satisfy my soup cravings: mushroom broth.

Having a box of this earthy, flavorful liquid in my cupboard means I’m already halfway to a satisfying soup. Just add some veg and a tangle of noodles, and comfort is served.

A bowl of noodle soup featuring mushrooms spinach edamame and scallions — Simply Recipes / Alexandra Shytsman

The Ingredients

This simple soup consists of cremini mushrooms, shelled edamame, and silky baby spinach in the aforementioned mushroom broth. The savory mixture is ladled over noodles and sprinkled with scallions and sesame seeds.

Buying Mushroom Broth

Pacific Foods mushroom broth is widely available and what I typically use. Trader Joe’s ginger miso broth is also fabulous here. If you can’t find either, look for Better Than Bouillon’s mushroom base. Alternatively, use vegetable broth or any other broth you like.

A pot of mushroom noodle soup next to a plate of rice — Simply Recipes / Alexandra Shytsman

Variations and Swaps

This 20-minute noodle soup is really a template, and you should feel free to swap in whatever ingredients you already have.

Mushrooms: While cremini are most accessible, this soup is even better with shiitakes.
Edamame: Can’t find frozen shelled edamame? Use frozen peas instead.
Noodles: This soup works with ramen, lo mein, udon, or rice noodles. Got leftover takeout rice? Skip the noodles and ladle the soup over rice instead!
Other vegetables: Feel free to incorporate other veggie odds and ends. Think kale, broccoli, carrots, or frozen corn.

A bowl of mushroom noodle soup with greens and a spoon tofu and seasoning in surrounding bowls — Simply Recipes / Alexandra Shytsman

Easy Mushroom Noodle Soup

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 2 to 3 servings

While you may be tempted to cut down on using an extra pot, I do not recommend cooking the noodles directly in the soup as they will likely overcook and become mushy. Cooking the noodles separately and rinsing them before combining with the soup helps them keep their shape and texture.

Keep Screen Awake

1 (32-ounce) carton mushroom broth
1 (6-ounce) package sliced cremini mushrooms
1 cup frozen shelled edamame
1/2 (5-ounce) clamshell baby spinach (about 2 cups, loosely packed)
1 teaspoon soy sauce, plus more to taste
5 ounces dried noodles (like ramen, lo mein, udon, or rice noodles)
2 teaspoons toasted sesame oil
Scallions and sesame seeds, for serving, optional

Boil the broth:

Into a large saucepan pour the mushroom broth. Cover with a lid and bring to a boil over high heat.

Fill a second large saucepan or pot with water, cover, and bring to a boil. You'll use this water to cook the noodles.
Cook the vegetables:

Add the mushrooms and edamame to the broth, reduce the heat to medium-low, and simmer gently, uncovered, for 5 minutes. Then stir in the spinach, add the soy sauce, and turn the heat off.
Cook the noodles:

While the vegetables cook, add the noodles to the boiling water and cook according to the package directions. Drain the noodles and rinse well under running water to wash off excess starch.
Garnish and serve:

Divide the noodles among bowls and top with the soup. Drizzle each bowl with 1/2 teaspoon sesame oil. Garnish with scallions and sesame seeds, if using, and serve hot. Serve with extra soy sauce, if needed.

Leftover broth and noodles should be refrigerated in separate airtight containers for up to 3 days. To reheat, bring the broth to a boil in a saucepan and pour over the cold noodles in a bowl.

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Nutrition Facts (per serving)
169	Calories
5g	Fat
23g	Carbs
9g	Protein

Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories	169
% Daily Value*
Total Fat 5g	7%
Saturated Fat 1g	4%
Cholesterol 0mg	0%
Sodium 1035mg	45%
Total Carbohydrate 23g	8%
Dietary Fiber 3g	11%
Total Sugars 4g
Protein 9g
Vitamin C 8mg	42%
Calcium 59mg	5%
Iron 2mg	12%
Potassium 567mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.