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Mushroom Noodle Soup


I love this nourishing noodle broth, loaded with seasonal vegetables and punchy anti-inflammatory spices. It is a perfect bowl of goodness at this time of year. The meatiness of the mushrooms and the sweetness of the onions work really well, and the cabbage and the peppers are loaded with Vitamin C but you could really add anything to the mix. Using coconut mil and peanut butter in the broth increase the fat and protein content meaning you stay fuller for longer, and it makes perfect comfort food too.


4 small onions - roughly chopped

4cm ginger -peeled and finely diced

150g mushrooms (shiitake or chestnut)

Half head of cabbage- remove the end and outer leaves and shred into 1cm slices

1 red pepper - sliced

! red chilli - finely diced

1 vegetable stock cube (or 400ml of fresh stock)

2 tbsp peanut butter (smooth is best)

200ml coconut milk

1 tsp coconut milk

1 tsp ground turmeric

80g noodles (I love buckwheat noodles)

To serve:

1 lime

2 spring onions

You could also add some poached chicken for a heartier meal


1. Prepare your vegetables. Prepare your noodles as per instructions and set aside.

2. Boil a kettle and add the stock cube to 400ml of water, stirring to dissolve. Add 2 tbsps peanut butter and mix well

3. Add 1 tbsp oil to a pan on a medium heat and sauté the onion and ginger for 5 minutes

4. Add the mushroom to the pan for a further 8 minutes

5. Meanwhile, add the stock mix, coconut milk, turmeric and half of the chilli to a large pot. Bring this broth to a simmer for 5 minutes

6. Add the cabbage and red pepper to the simmering broth and cover with a lid for 5 minutes

7. You can tumble the onion, ginger and mushroom mix into the broth. Remove from the heat and squeeze in the lime juice. Place the noodles in a bowl. Serve the hot broth on top with the remaining fresh chilli, and spring onions to garnish.

Nutrition information per person: 550 calories, 60g carbs /25g fat / 15g protein.

Recipe in collaboration with

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