This mushroom noodle soup is one of those quiet, comforting meals I make when my body needs a reset and my brain needs a break. It started as a simple “what’s in the fridge” dinner and quickly became a go-to on nights when I want something nourishing but not heavy.
The mushrooms and fresh dill bring in antioxidants that help combat everyday stress on the body, while the veggies and rice vermicelli noodles add gentle fiber to support digestion and gut health. And the warm vegetable broth? It helps with hydration and electrolyte balance — especially on those days I realize coffee has been doing most of the heavy lifting.
Nothing fancy. Just a cozy, grounding soup that feels like taking care of yourself in the middle of real life.
Ingredients:
- 1 Yellow Onion (medium, chopped)
- 2 cups Mushrooms (sliced)
- 4 cups Vegetable Broth (divided, plus more for cooking)
- 1 1/2 tsps Tamari
- Sea Salt & Black Pepper (to taste)
- 4 ozs Rice Vermicelli Noodles (thick, dry)
- 3 tbsps Fresh Dill (chopped, plus more for garnish)
- 1 tbsp Paprika
Instructions:
- In a large non-stick pot, add the onions, mushrooms, and a splash of broth. Cook over medium heat for five to seven minutes, stirring occasionally, until softened. Add more broth as needed to prevent sticking. Season with salt and pepper.
- Add the remaining broth and tamari and bring to a boil. Add the noodles, dill, and paprika. Reduce the heat to medium-low and simmer for five to eight minutes, or until noodles are cooked to your desired tenderness.
- Divide evenly into bowls. Garnish with additional dill and enjoy!
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