Spicy Asian Mushroom Veggie Soup! Soup and stews are the backbone of winter-time recipes, and we’ve got just the one for you!
If you enjoy some heat and lots of umami flavors, then this versatile and tasty Spicy Asian Mushroom Veggie Soup is sure to become a new favorite. Whole veggies and mushrooms bathe in a delightfully spicy, light, yet flavorful broth. Carbolicious noodles and protein-packed tofu round out this delicious soup nicely.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This soup has delicious heat to it. The beauty of this soup is that you can control how much heat you wish in this soup by adjusting the fresno pepper, chili garlic sauce, and red pepper flakes.
Customize this nourishing soup to suit your taste preferences. You gotta give this one a try!
Tips for Success:
- Flavor Profile: This soup is filled with delicious Asian umami flavors. The mushrooms deepen the flavor. This Asian soup is for mushroom lovers who enjoy a soup with some heat to it.
- Mushrooms: If you love mushrooms, feel free to use more than the 10 oz.
- Green Onions: Use the green parts of the green onion as well as the white.
- Tahini: You can leave the tahini out of this recipe is you wish with the understanding that the flavor will slightly change.
- Tofu: Feel free to use your favorite pressed, baked, or smoked tofu. We enjoyed using a pressed, marinated, then baked tofu, cut into cubes. You can use a store bought already pressed, marinated, and smoked tofu of your choice, or leave it out altogether.
- Simple Baked Tofu Recipe:
- Press 12 oz. (up to 16 oz.) tofu for 30 minutes, then cut into cubes and place into the Simple Marinade for 30 minutes (up to overnight). Rotating for even marinating.
- Simple Marinade Ingredients:
- ¼ cup reduced sodium tamari *
- 2 Tablespoons maple syrup
- 1 Tablespoon rice vinegar
- ¼ teaspoon liquid smoke *
- Place the marinated tofu cubes onto a parchment paper-lined baking pan.
- Bake at 375 for 15 minutes.
- After 15 minutes, dip each semi-baked tofu piece into the leftover marinate and bake for another 15 minutes.
- Drop into individual soup bowls.
- Simple Marinade Ingredients:
- Press 12 oz. (up to 16 oz.) tofu for 30 minutes, then cut into cubes and place into the Simple Marinade for 30 minutes (up to overnight). Rotating for even marinating.
- Simple Baked Tofu Recipe:
- Tofu Substitutions: Feel free to substitute with the tofu with edamame or frozen peas.
- Additional Veggies: You can pretty much add your favorite veggies to this delicious soup. Please adjust other ingredients accordingly to avoid a less brothy soup.
- Spiciness: The heat comes from the fresno chile pepper (or jalapeno pepper), chili garlic sauce, and the red pepper flakes. You can control the heat by modifying these ingredients. Or you can add more heat if you wish by sprinkling some red pepper flakes on top when serving.
- Noodles: Feel free to use your favorite noodles such as spaghetti or linguini. An Udon Noodle works really well. Do not cook the noodles in the broth, see notes below.
- Keeping the Noodles out of the Soup while cooking: This soup is best served restaurant style. Most restaurants keep the noodles separate from soup broths. The cooked noodles are spooned into individual bowls, then the hot soup broth is poured over top. This trick accomplishes several things. First it keeps the integrity of the noodles in great shape and doesn’t allow them to get mushy. It also preserves the soup broth. Pasta/Noodles are very thirsty, and they will suck up all the soup broth and you are left with a very thick soup-stew. If you keep the soup and noodles separate and refrigerate the leftovers, you may find the noodles stiff, sticky, and clumped together. All you need to do is place some of the cold, refrigerated, cooked noodles into a colander and rinse with hot tap water, gently loosen them with your fingers.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a tightly-covered container.
This soup freezes well.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Liquid Smoke: We used Colgin Natural Hickory Liquid Smoke. Feel free to use your favorite liquid smoke.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large stock pot
- Stock pot (for boiling the noodles), if using
- Baking sheet (if baking tofu)
If you try this nourishing soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintSpicy Asian Mushroom Veggie Soup
- Prep Time: 15 Minutes
- Cook Time: 35-40 Minutes
- Total Time: 50 Minutes
- Yield: 4-5 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Vegan
Description
If you enjoy some heat and lots of umami flavors, then this versatile and tasty Spicy Asian Mushroom Veggie Soup is sure to become a new favorite.
Ingredients
Base Ingredients:
- 10 oz. Baby Bella (or Cremini) mushrooms, sliced
- 3 Tablespoons reduced-sodium tamari (divided) *
- 1 small yellow onion, fine dice
- 1 small carrot, grated
- 1 celery rib, fine dice
- 1 red bell pepper, fine dice
- 1 fresno green chile pepper (or jalapeno pepper) *
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- 3 cups low-sodium vegetable broth *
- 3 cups water
- 1 teaspoon rice vinegar
- 2 Tablespoons white miso *
- 1 Tablespoon tahini (+/-)
- 1 Tablespoon pure maple syrup (+/-)
- ½ teaspoon chili garlic sauce (+/-) *
- 4 green onions, sliced *
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes (+/-)
- ½ to 1 teaspoon sea salt (+/-) *
Optional Ingredients:
- Tofu *
- Asian noodles (or linguini)
Instructions
- In a large stock pot, add the sliced mushrooms and 2 Tablespoons tamari, sauté for 4 to 6 minutes until the mushrooms are reduced, remove from the skillet and set aside.
- In the same large stock pot, add the diced onions, carrots, celery, fresno chile pepper, and red bell peppers; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.
- Next add the minced garlic and ginger, sauté, stirring constantly for one minute, then add all the remaining Base Ingredients (including the remaining 1 Tablespoon of tamari) and the Spice/Herb Ingredients (except the red pepper flakes). Stir well to mix, bring to a boil, then immediately lower to a simmer.
- Add the sauteed mushrooms, simmer for 15 minutes. Add the red pepper flakes, simmer for several minutes.
- If serving with noodles, boil noodles per package directions, drain, shake off excess water. Placed the cooked noodles into the bottom of the bowl, then ladle the soup over top of the noodles and drop in some baked tofu cubes (if using). Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5
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Oh lord this was good! I can’t wait for leftovers tomorrow!! And quick to pull together. Thanks for another great soup recipe!
Hi there Sandra,
WOOO HOOOO!!! We are thrilled that you gave this recipe a try and enjoyed it! As always we appreciate you taking time to leave us an awesome times.
-Ameera and Robin
Super yummy!! Just an fyi there is no liquid smoke in the recipe. Loved this so much.
Hi there Cindy,
If you scroll up to the Tips for Success section, you will see “Tofu” which is optional. This section includes a section on how to make tofu which includes liquid smoke. I hope this helps. Thank you.
-Ameera and Robin
I made this tonight and can only agree with the other comments, this is SO, good! Really tasty with a wonderful flavour combination. I am already thinking about when I make it next….yum. 😊. Thank you for yet another fantastic wfpb recipe, very grateful for your inspired cooking and creativity.
Hi there Annie,
YAYY!!! We are so happy that you enjoyed this recipe. We appreciate you leaving a great review. Thank you so much.
-Ameera and Robin