The Mushroom Noodle Soup I Can't Stop Making

[@RainbowPlantLife]

Hi friends! We just got back from visiting family in Australia and are excited to be back to making videos! We’ve tackled mushroom skeptics…what kind of skeptics should we cover next??

[@danielleperez3516]

Can you make olives taste good? I hate olives but I like olive oil.

[@megmcguireme]

I struggle with giving up dairy...especially cheese and sour creme, but I'm lactose intolerant, so I really need to. I'd love some good replacements

[@skpokerface1]

Eggplant or Zucchini. No matter what they’re mushy to me

[@Thorn-tp8mn]

Onion skeptics

[@jsnwayne]

I will honestly send you a donation if you can get my mother to like lentils, chickpeas, beets, carrots, Brussels sprouts, or dark chocolate. I swear I'm an amazing cook but my mom doesn't believe it. "Try it," I say. "I don't think I'd like it," she says.

[@sarahdarnell]

You literally have taught me how to cook Thank you for your attention to detail and super clear instructions!

[@RainbowPlantLife]

This is the best feedback I could ask for 🥰

[@ViCT0RiA6]

exact same with me @@RainbowPlantLife never skimps out on details like many do, and that was monumental for my total understanding as i was/am learning 🙏❤🐐

[@resh8198]

Okay so I made this today and it was incredible. I also made this on a weeknight and love mushrooms so my updated version was: scallions, ginger paste, garlic paste and chillies in a pan. Add the mushrooms to the same pan. Make the broth and add that to the same pan, cook the noodles in the broth for a few mins, add some tofu and bak choi and then serve!

[@RainbowPlantLife]

Thank you for sharing! So happy you loved it!❤

[@nvmholo]

Did you make the same way the broth is made in the video? With all the aromatics sauteed and grind up ?

[@kayedevlynne]

As a mushroom lover, you had me at crispy mushrooms ❤ This is going on the menu for this week!! Thanks!!

[@RainbowPlantLife]

It’s like mushrooms on a whole different level 🤩

[@rainy1216]

I'm sure you get this a lot, but I am not vegan, and I loved this. I made it last night, only slightly reducing the amount of miso because I don't like very salty food (reduced by about 2tsp), and it was wonderful - savory, brothy, right amount of salt, diversely textured... I cannot wait to eat leftovers for lunch today! I am saving this recipe. I've been looking for a savory, vegetarian/vegan umami dish that includes noodles. Not that easy to find something that hits the spot. This is worth making over and over again! Thank you!

[@RainbowPlantLife]

I’m so delighted to hear it! And no matter how many times I hear something like this, it always warms my heart, so thank you for taking the time to share 🥹 so happy that this hit the spot!

[@jsnwayne]

Looks amazing! As a mushroom skeptic, I made your vegan mushroom stroganoff ("The recipe that got my boyfriend to finally like mushrooms") last fall and it was so yummy/savory I made it again like two weeks later 😋

[@RainbowPlantLife]

I’m flattered that you tried out the recipe despite being a mushroom skeptic!

[@cristallikethechampagne8243]

I just made this and WOW! The creaminess is an absolute dream! I absolutely love this recipe, Thank you!

[@RainbowPlantLife]

I’m so glad you love it! It’s my dream soup!

[@cristallikethechampagne8243]

I understand why! Because I’m making it AGAIN today! ❤❤❤

[@nikitashah675]

Nisha olive oil has a smoke point of 405 - 410! you should use vegetable oil or avocado oil !

[@DanteVelasquez]

Udon noodles and mushrooms are two of my favorite things. This looks delicious 🙂

[@RainbowPlantLife]

Same same!

[@DanteVelasquez]

@@RainbowPlantLife I just made udon noodles from scratch for the first time recently so I am in total agreement about the fresh ones.

[@PoonamSingh-lt2mv]

We made this soup today and it IS divine ! Well done making this recipe❤

[@Grownladylyn]

You’ve covered so much 😊 Love the website so much incredible information. How about spices and their role in vegan cooking. The taste, what may be best for each dish. You pretty much have us covered with all the info . I can’t thank you enough 👏

[@RainbowPlantLife]

You’re very sweet! I am so happy that you appreciate all the information!

[@alixv8256]

I'm so damn tired of winter and winter foods, I'm so grateful for recipes like this!

[@barbarajw1]

I made this tonight it was 🤩 your recipes never fail to please❤

[@RainbowPlantLife]

🥹 I’m honored to hear that!!

[@tds95]

My husband is traveling and I wanted to treat myself to some yummy dinner and this did not disappoint!!! I think I’m in heaven.

[@nickcarneyphotography]

Your creamy mushroom smashed avocado toast already converted me from a mushroom skeptic (I made it today and everyone who had it asked for the recipe) but this looks just as delicious!

[@RadioGirLF]

I have a packet of mixed mushrooms in my fridge and I just today stocked up on noodles! This video came at the perfect time!!

[@sangeetaiyer9465]

Hahaha! I absolutely LOVE your videos - the yummy but simple food, the tips nicely breaking down the steps and your delightful straight-from-the-heart presentation style! Cheers to you and your team, Nisha - keep 'em coming!

[@RainbowPlantLife]

🥹🥹🥹 thank you for making my day!

[@kerry8461]

Made this the other night and it was fantastic

[@RainbowPlantLife]

🥳 love to hear it!

[@nattywho]

That looks extremely delicious and I will definitely be trying it on the near future!!!

[@popejaimie]

If you freeze ginger you can grate it easily

[@katrin1334]

Just made this. My bf said he wouldn't mind having it again, but I didn't love it. Something about the foamy texture of the broth didn't sit well with me and probably would have liked it more without ginger. But it was an interesting experience.

[@sandrodellisanti1139]

Ciao, i wish you all a wonderful Weekend, have a great time, many greetings from brunswick in germany and please stay safe 🙃

[@sisterclp]

Oh, greetings from the same place! 🙂

[@JRL03]

This looks amazing! I struggle with mushroom texture but love the flavor. This is perfect! 😊

[@dawncookie]

I made this tonight, it was delicious! Preordered your cookbook, too!

[@NguyenVinhHang]

Superb recipe Nisha! I made this last night and would pound the toasted sesame seeds like you wrote in your recipe. Also, a great recipe for mushrooms lover, don’t need to prove deliciousness for mushroom skeptics.😊 I would add baby bok choy and see how I can prevent some pieces of the mushrooms 🍄 from burning😢.

[@KristinKanan]

YUM! Can't wait to make this over the weekend. Thank you!

[@Rachel-sv9pq]

My mouth is watering!

[@kelisk13]

This looks delicious!

[@ashleighbingham7032]

I just made this for lunch today and it is really good! Thank you!! I wanted more of it. Felt like I ate it too fast. Lol!

[@leahoballah7736]

Hi Nisha ! I love all of your videos, and I made several of your recipes, they are always delicious and never disappointing ! Have a nice week-end 💕

[@RainbowPlantLife]

🥰 I’m honored to hear it. Thank you thank you!

[@patrykcooks]

OMG my mouth is watering!!! cannot wait to make this. yummmmmmmmmmmm. thank you for the recipe xxx

[@RainbowPlantLife]

🥳 hope you’ll love it as much as I do!

[@Ashotelkaulitz]

This looks absolutely delicious and I can’t wait to make it for dinner for my family! My mouth is literally watering 😍 How would you recommend adding protein to this? Thank you for sharing this recipe 💛

[@benda777nba]

Ohh my this is soo good. Im trying to increase my tolerance to spice so added half a jalapeño w seeds and still added hot sauce to final dish..im sneezin but its so good!

[@xXxSophieLouisexXx]

This looks amazing.

[@the_trevoir]

This looks amazing, and also you should never associate with anyone who doesn’t like mushrooms.

[@RainbowPlantLife]

brb I need to break up with my boyfriend 🏃🏽‍♀️

[@the_trevoir]

@@RainbowPlantLife lololol

[@silkeschino6094]

This soup is an absolute delight. We had it for two nights in a row because we couldn' t stop eating it :-)

[@forestforthetrees1111]

You do a great job with your videos and instructions.

[@RainbowPlantLife]

🥹🥹🥹 thank you!

[@elijah2363]

As a non vegan mushroom skeptic, I’m making this today! it looks really good.

[@seancycle1]

That looks amazing!

[@emilyloveslp]

This looks amazing! I have to find a way to incorporate your other recipes when I’ve been doing your delicious meal plan meals since Jan 1. 🍄

[@mindygeist7157]

I can’t wait,thank you so much!

[@LynseyKimmins]

I can't wait to try this!!!

[@jaminwaite3867]

Using mushroom seasoning from the Asian store plus a splash or so of Yondu is my typical replacement for mushroom broth

[@RainbowPlantLife]

Ooh nice idea! I have Yondu, but have not seen mushroom seasoning - gonna look for it next time!

[@nicolemetzger9611]

Odd question, but what chili crisps do you use? This will be a must this week for dinner. Looks absolutely amazing!

[@RainbowPlantLife]

Thank you! The one I used here is momofuku chili crunch, which I love. I also love La gan ma, which is a fair bit cheaper.

[@nataliefulton3400]

Omg can’t wait to try this!

[@gergelynagy874]

Fantastic, creative, love your work. Definitely gonna try this recipe. Bless you, thanks for the hard work:)

[@vixlenz]

This looks gorgeous!💕💕💕

[@IAmVentoAC]

Hey I’m a pretty new subscriber. You have been saving me with these recipes! Could you make a French toast recipe? I would love to see what you come up with!

[@MicheleMicha-i1m]

Definitely making this!Thanks!

[@cynthiasmith2334]

Yayyyyy you're back

[@B_ready4671]

This looks like a luscious noodley good time😋..I will def make this!

[@lindsayhudkins9027]

Looks delicious!

[@finrover]

Thanks once again, so delicious looking 😍😍😍

[@shakeramorgan9761]

That looks so good I'm gonna try this

[@cathleenm9875]

I love the flavor of mushrooms and cook with them a lot, but they barely have any calories or protein. Luckily, I'm a huge fan of tofu and can always add it to any dish. Looks delicious!

[@RainbowPlantLife]

Some soft tofu is lovely in this! On pan fried firm/extra firm tofu too!

[@chaoan3975]

This looks absolutely amazing!! How to store the crispy mushrooms and how long do they last? Thank you!

[@GolgoLAjae]

Looks delicious!😍😍

[@alexdesimone6924]

Looks delicious

[@anothernorwegianvegan]

This looks amazing! I would probably have put some fried tofu or chickpeas in, for some satisfying protein. ❤

[@ronm6585]

Thank you R.P.L.

[@xloohoolizzyx]

This looks amazzzzzzing wow

[@harharmahadev5715]

❤🎉❤Namaste and greetings from Suriname 🇸🇷. NRI Lovely cooking chef ji

[@mariebourgot4949]

Thanks for the video Nisha! :)

[@dariyadraganova142]

I love this recipe! I have an odd non-cooking request though - I love your clothing style. Would you mind putting links to the clothes you wear in your videos?

[@eri7667]

this looks delicious

[@questfortruth8181]

😋😋😋 looks super delicious!! Can we use pasta instead of udon noodles?

[@stinnadanger4512]

Would the oven technique also work for your mushroom stroganoff recipe? I spend ages cooking the mushrooms in the small batches in the pan. Still one of my absolute favourites that I love serving for mushroom and/or vegan skeptics - and eat myself, it’s so comforting. Excited to try this soup out! 🍄

[@RainbowPlantLife]

Yes it definitely would work! Do it!!

[@Kalkeys]

I put my ginger in the garlic press

[@ainsel98]

this looks great, thank you for sharing

[@alexdesimone6924]

Restaurants should do crispy mushrooms like yours in their dishes

[@pollyinthesky2957]

Does anyone have recommendations on what brand of soy or oat milk to use for recipes like this? I made this tonight and it tasted SO good! My only issue is, despite using unsweetened soy milk, it still has a sweet, almost vanilla like aroma. I’ve had this issue before with savory dishes and I’d like to know if there’s a better option for plant milks. I used Silk- organic unsweetened soy.

[@marsgrins]

This looks phenomenal, but I’d love to mod it to be whole grain and have more protein and veggies. I can use whole wheat linguine and stir in some crispy tofu, but what vegetable would you suggest adding to this?

[@RandomPerson-ne8vc]

Hi Nisha!! I just wanted to ask, I’m currently a university student who doesn’t have a working oven, so would you be able to pan fry the mushrooms instead?? Thank you so much in advance and I love your recipes so much

[@RainbowPlantLife]

🥰 thank you! Sure, you can saute or pan fry them in oil and they’ll taste great but won’t get very crispy. If you have access to oyster mushrooms, or maitake and tear them into thin strips and cook over medium high heat, they will get a little crispy :)

[@nsmellowyellow1]

An air fryer may work if you have access to one! 😊

[@kellyshaw236]

So relieved this recipe did not rely on cashew for creaminess! No offense to those nuts but my tummy does not like. I cannot wait to try this

[@kmoney1007]

I am not a fan of soy milk, would other milks taste fine here? Edit: I checked the site and oatmilk works! thank you!

[@ivanmalinovski7807]

This looks amazing - but for anyone considering this, keep in mind that many udon noodles contain eggs, so keep an eye out for that

[@RainbowPlantLife]

Udon noodles typically only contain wheat flour and water and salt, at least all the versions I’ve seen (maybe you’re thinking of ramen noodles?). But yes, reading labels is always a good practice when you’re vegan. I’ve definitely been duped by seemingly vegan products many times.

[@rolling20deep]

I want to like mushrooms because they look yum. But I don’t like the taste or the smell. Texture is fine. Any ideas on how to like them… even if there’s heaps of steps. It’s the only food I don’t eat.

[@savegraysoncats]

Can you use an air fryer instead of an oven?

[@1fhasdfadf]

what is the advantage of using white over black pepper?

[@RainbowPlantLife]

I love the flavor of white pepper in a lot of East Asian dishes… It’s bright and a little fruity, but also a little funky… You can skip it or use black pepper if you want though.

[@Nicole-lb4fx]

Am I the only one who doesn’t know what “mushroom scraps” are??

[@BigMama2022]

Usually, the stems or pieces that don't make the cut.😊

[@antonellafontenez7397]

❤

[@starrstover8146]

Hi! How much broth and soy milk did you add?

[@bettymaugeri7316]

Yum

[@genehayes]

What happened to that video with the Korean Vegan?

[@RainbowPlantLife]

We had a technical issue and then left for a two week vacation, but we will be releasing it later!

[@genehayes]

@@RainbowPlantLife Can't wait!!

[@spoonerclarke]

can you make the soup/sauce before hand and refrigerate ?

[@RainbowPlantLife]

Yes, the broth will stay good in the fridge for a few days, but you’ll want to heat it up on the stove and whisk it as you go; you might need to add some mushroom broth or vegetable broth to thin it out, depending on how much it thickens in the fridge.

[@LauraAdamsRodriguez]

bruh, I'm doing this TONIGHT

[@sarahdee374]

will mushrooms crisp up without oil drizzled over? Nisha, what was the reaction to your first taste of the broth? too hot, too spicy, too something else? It was cute.

[@RainbowPlantLife]

Hi there! I’m not 100% sure since I’m not oil free, but if you use parchment paper and oyster mushrooms, you might get decent results. You’d want to check frequently though because they might burn more quickly. Oh and I don’t think I was prepared for the spice level after adding both fresh chili peppers and chili crisp 😅 it was delicious but made me sweat!

[@sarahdee374]

@@RainbowPlantLife Thanks for the suggestion. Since I love mushrooms and the sauce looks just stellar, I may just cook some mushrooms really well and use them that way. I knew there was something unexpected in that spoonful!

[@YasminMeadowflower]

What you are talking about, I love mushrooms. 🥂

[@YasminMeadowflower]

Triple the garlic.

[@koolman460]

Can someone tell me the song in the video like at 6:13 , great vid ❤

[@mattymattffs]

Can you use milk instead of soy milk? We only eat meat very rarely, but don't forego milk

[@openskies11]

Seems like soaking dried shiitake mushrooms and incorporating the soaking water would be perfect for this dish.

[@RainbowPlantLife]

OK so we tried this and it works well, but it felt like an unnecessary extra step because you still get amazing flavor without doing it. But definitely try it out. Just be sure to drain all the grit from the soaking water!

[@BigMama2022]

Omg!! Finally, a name for my lameness..."Baby Mouth!" I'm a Mexican, and my mom always tells me I'm an embarrassment for a Mejicana because l can't take the heat!😂❤️‍🔥😂❤️‍🔥 Signed..."Baby Mouth"😉

[@susandavenport9257]

Brussel sprouts.

[@glomar9982]

Looks lovely, though I would add some sort of protein

[@emilyrosejacobsen415]

I am eating this as I am writing this comment, swapped soy milk for half coconut milk and half almond milk. AMAZING

[@orangeaid]

do you have to rinse them out or just wipe them down?

[@RainbowPlantLife]

There are differing schools of thought on this, but I personally avoid washing mushrooms to prevent them from absorbing water and to maximize their ability to crisp up.

[@orangeaid]

@@RainbowPlantLife ty chef 🤍

[@drshalbshah]

Any substitution for the sesame seeds...allergy here.

[@RainbowPlantLife]

They make the broth extra creamy but I think it would still be tasty without them. If you want to replicate some of the nutty richness, you could try a spoon of almond or cashew butter.

[@sharkya1006]

can i sub the sesame seeds w tahini? my blender sucks

[@RainbowPlantLife]

Yes that should be fine! I’d say start with 1 tbsp tahini, taste and add more as desired.

[@dianeauer5224]

Yum 😋

[@BlahzayBeta]

4:29 baby mouth. LOL