Spicy Asian Mushroom Veggie Soup - Monkey and Me Kitchen Adventures (2024)

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.

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!

• 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.
• 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 will generally keep for 4-5 days in the refrigerator. Store in a tightly-covered container.

This soup freezes well.

• 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.

• 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.

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