Vegan or Not, Spicy Noodle Soup

This noodle soup was outstanding.  It’s been changed more times than my socks. 

Replacing half of the water with chicken broth adds another layer of flavor.  We ate it as it’s written below the first day.  Leftovers were reheated with leftover chicken.  Excellent!!  We’ll try pork another time.  I’m sure that will be awesome also!

Featured in: Inspired By Stone Soup, But More Delicious. Altered by  Alison Roman, and finally by Gail Westover for Chew Wanna Eat?


8 OZ Thai Kitchen Brown Rice Noodles or Spaghetti

 ·         1 tablespoon olive oil

·         1 tablespoon butter

·         8- 10 garlic cloves, thinly sliced

·         2 large shallots, thinly sliced

·          Kosher salt and ground black pepper

·         1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces

·         ½ Serrano hot pepper, thinly sliced (or 3/4 teaspoon red-pepper flakes)

·         ½ cup low-sodium soy sauce, plus more to taste

·         ¼ cup unseasoned rice wine vinegar, plus more to taste

·         2 cups total of Greens, Cabbage, and/or Snow Peas (just a bit for color and extra nutrition),

·         4 cups Water and 4 cups Chicken or Vegetable Broth (or 8 cups water for Vegans)

·         Optional 4 Scallions, sliced

·         1 – 1 ½ cups leftover shredded chicken or pork (omit if cooking Vegan)

·         Optional 1-2 total cups herbs such as Cilantro, Mint, Chives, Parsley or a mixture of all

·          Sesame seeds for serving (optional)


1.  Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the Serrano, and season with salt and pepper.

2.  Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)

3.  Add 1/2 cup Low Sodium soy sauce, 1/4 cup Rice Wine vinegar and 8 cups of water (I like 4 cups Water, 4 cups chicken broth). Bring to a gentle simmer and season with salt and pepper. Add Scallions and Chicken.  Continue to simmer until the flavors have melded, 15 to 20 minutes. 

4.  Cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them finish cooking and soak up all the flavors.

5.       To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Top each bowl with herbs, sesame seeds, extra sliced scallions or extra sliced hot peppers. 

Gail Westover, a Treasure Lake resident has been cooking most of her life.  Hobbies come and go, as we all know, but for nearly 50 years, she has made homemade cooking a priority when it comes to feeding her family.  There is nothing she won’t cook, from Braided Danish and Marble Rye Bagels to International foods of all sorts.  “When you’ve cooked as many years as I have, nothing will scare you,” Gail says.  She admits that she has an extremely hard time following someone else’s recipe and has become a talented recipe developer.  We are happy to welcome Chew Wanna Eat? to The Lake News where you will have access to her creations.

Categories: Food/Entertainment

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