There is nothing more comforting than soup to warm you up on cold winter days. Hence my mouthwatering succulent mushroom noodle soup. This soup has a beautiful umami flavour with a hint of chilli and is relatively quick and easy to make. Adding to the next level of comfort is the spaghetti which just adds more richness and wholesome goodness.
Prep 10 mins Cooking time 30mins Serves 2 Ingredients A splash of oil One small onion finely diced ½ cup (125ml) finely sliced leeks ¼ cup (60ml) finely sliced celery stalks 1 small carrot sliced 1 red chilli sliced - adjust according to heat tolerance. 1 tbsp (15ml) fresh ground garlic ½ tsp (2.5ml) fresh thyme 1 250g punnet mushrooms cleaned and sliced 1/4 cup frozen peas 1 tbsp vegetable stock powder (Ina paarmans) 1 tsp (5ml) Miso paste (vegan) 1.250ml boiling water 1 cup (250ml) noodles broken into pieces (I used wholewheat spaghetti) Salt and pepper to season Let's cook :-) Heat oil pot in a medium size pot. Toss in onions, leeks, celery, carrots and chilli - cook until onions are soft and translucent - 3-5 mins. Spoon in garlic, thyme and mushrooms. Give it a good stir. Cover and cook for 8-10 mins until mushrooms are soft and cooked through. Now add the peas, spoon in vegetable stock powder, and miso paste. Pour in water and bring to a boil. Toss in broken pieces of spaghetti noodles and peas. Give it a good stir. Partially cover and cook until noodles are soft, about 9-12 mins. Season with salt and pepper This soup is supposed to be bro-thy - the water may dry out while cooking noodles - add more if necessary and adjust seasoning accordingly. Note: you may use any noodles of your choice - adjust cooking times accordingly.