There are days when you want dinner to feel comforting without spending an hour in the kitchen. That is exactly where this Soup For The Soul comes in. It is warm, savory, slightly creamy, full of mushrooms and greens, and finished with fresh lime for a little brightness. The noodles make it satisfying enough for lunch or dinner, while miso, garlic and soy sauce give the broth a deep flavor without making the recipe complicated.
This version takes inspiration from the simple mushroom, miso, lime and noodle combination associated with the popular Deliciously Ella recipe, but the recipe below is written as an original home-style adaptation with its own quantities and method. It is particularly good on a cold evening, when you want something cozy but still packed with vegetables.
Soup For The Soul at a Glance
| Details | Information |
|---|---|
| Recipe | Soup For The Soul |
| Type | Vegetarian noodle soup |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | 20 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Best For | Lunch, dinner or a quick comfort meal |
Ingredients
You do not need a long shopping list for this soup. The broth gets most of its character from miso, garlic, soy sauce and coconut milk, while mushrooms, broccoli and noodles turn it into a proper meal.
- 1 tablespoon sesame oil or olive oil
- 250 g mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon brown or white miso paste
- 1 tablespoon soy sauce or tamari
- 400 ml coconut milk
- 700 ml vegetable stock
- 200 g thick noodles, such as udon or wheat noodles
- 200 g broccoli, cut into small florets
- 3 spring onions, thinly sliced
- 1 lime, juiced
- 1 small red chilli, thinly sliced, optional
- A small handful of fresh coriander, roughly chopped
- Black pepper, to taste
Also Read: Sesame Dressing
How to Make Soup For The Soul
1. Start with the mushrooms
Heat the oil in a large saucepan over medium-high heat. Add the sliced mushrooms and cook for about 4 to 5 minutes. Let them sit for a little while between stirs so they have a chance to brown instead of simply steaming.
2. Add garlic and seasoning
Stir in the chopped garlic and cook for about 30 seconds. Add the soy sauce and give everything a good stir. The mushrooms should now smell rich and savory.
3. Make the broth
Lower the heat slightly and add the vegetable stock and coconut milk. Stir the miso paste with a few spoonfuls of the warm broth in a small bowl until smooth, then pour it back into the saucepan. This helps the miso dissolve evenly without leaving little lumps in the soup.
4. Add the noodles and broccoli
Bring the soup to a gentle simmer. Add the noodles and broccoli, then cook according to the noodle packet instructions. Keep an eye on the broccoli because it should become tender while still having a little bite.
5. Finish with lime and herbs
Once the noodles are cooked, turn off the heat. Stir in the fresh lime juice, half of the spring onions and most of the coriander. Taste the broth before adding extra salt because miso and soy sauce can already provide plenty of seasoning.
6. Serve hot
Ladle the soup into bowls and finish with the remaining spring onions, coriander and sliced chilli. Add another squeeze of lime at the table if you like a sharper, fresher flavor.
Also Read: Seaweed Salad
What You Can Do Better
The basic recipe is intentionally simple, but a few small changes can make the finished bowl even better.
- Brown the mushrooms properly: Give them enough space in the pan. Crowding them can make them release water and turn soft instead of nicely browned.
- Use fresh lime: Bottled lime juice will work in a pinch, but fresh lime gives the broth a much cleaner and brighter finish.
- Do not boil the miso aggressively: Keep the soup at a gentle simmer after adding the miso. This also helps keep the broth smooth and pleasant.
- Choose noodles carefully: Udon makes the soup thick and satisfying, while rice noodles give it a lighter feel.
- Add chilli at the end: Fresh chilli gives a sharper heat than cooking it for a long time in the broth. You can also use chilli oil for a richer finish.
- Adjust the broth: If the soup tastes too rich, add a splash of vegetable stock or water. If it tastes flat, another small squeeze of lime can make a surprising difference.
Easy Ingredient Swaps
| Ingredient | Easy Substitute |
|---|---|
| Mushrooms | Shiitake, chestnut, oyster or mixed mushrooms |
| Broccoli | Pak choi, spinach, green beans or sugar snap peas |
| Udon noodles | Rice noodles, soba or another thick noodle |
| Coconut milk | Light coconut milk for a less rich broth |
| Soy sauce | Tamari for a gluten-free option |
| Coriander | Fresh parsley or extra spring onions |
How to Store Leftover Soup
Let the soup cool before transferring it to an airtight container. It can be refrigerated for up to 3 days. The noodles will continue absorbing the broth as they sit, so you may need to add a little vegetable stock or water when reheating.
For the best texture, reheat the soup gently on the stovetop rather than boiling it hard. If you know you are making the soup ahead of time, keeping the noodles separate and adding them when reheating will give you a much better result.
Also Read: Pumpkin Dip with Goat Cheese
Nutritional Information
The following nutrition figures are approximate and will vary depending on the noodles, coconut milk, miso and soy sauce brands you use. The estimates are based on four servings.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 390 kcal |
| Protein | 10 g |
| Carbohydrates | 49 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugars | 6 g |
| Sodium | Approx. 850 mg |
Nutrition information is an estimate and should not be treated as medical or dietary advice.
Serving Ideas
This soup is filling enough to serve on its own, but you can easily turn it into a larger meal. Serve it with a small cucumber salad, steamed edamame or a piece of toasted sourdough. For extra richness, add a spoonful of chilli oil just before serving. If you prefer a fresh finish, extra coriander and lime work beautifully.
Also Read: Cosmic Brownie Rolls
Frequently Asked Questions
Can I make Soup For The Soul vegan?
Yes. Use a vegan miso paste, vegetable stock and noodles that contain no egg. The recipe is otherwise naturally suited to a plant-based meal.
Can I use a different type of mushroom?
Absolutely. Button, chestnut, shiitake and oyster mushrooms all work well. A mixture of mushrooms can give the soup a deeper flavor and more interesting texture.
Can I make this soup without coconut milk?
Yes. You can replace it with additional vegetable stock for a lighter broth. The soup will be less creamy, but the miso, mushrooms and lime will still give it plenty of flavor.
What noodles are best for this soup?
Udon is a great choice because its thick, chewy texture works especially well with the rich broth. Rice noodles, soba or other wheat noodles can also be used.
Can I make it spicy?
Yes. Add fresh red chilli, chilli flakes or a spoonful of chilli oil. Start with a small amount and increase it after tasting the finished broth.
Can I add tofu?
Definitely. Cubes of firm tofu are an easy way to make the soup more substantial. Add them during the final few minutes of cooking so they have time to warm through.
