30-Minute Rice Noodle Soup with Mushrooms & Kale

Published: May 7, 2015 · Modified: Oct 26, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 20 Comments

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This 30-Minute Rice Noodle Soup recipe is great for last minute meals. The mushrooms and kale are not only healthy, but add fantastic flavor!

30-Minute Rice Noodle Soup Recipe with Mushrooms & Kale

I wish I could say that I'm one of those people who has my meal plan for the coming week beautifully laid out by Sunday evening, ready for an efficient, once a week (ha!) trip to the grocery store.

*Pop* Dream over.

In reality, it's 5pm on a weekday and I have no flippin' idea what I'm making for dinner. If I'm lucky, I may have thought to defrost some chicken or salmon earlier in the day, or picked up some ground turkey or pork chops during my all-too-regular grocery runs.

And then there are the times when I'm not even organized enough to defrost or purchase (humor me and tell me I'm not the only one!) At that point, a mad scrabble through the pantry ensues. For those of us who are organizationally challenged, a well-stocked pantry is a necessity. Well, unless your family is okay with eating sandwiches or scrambled eggs every night. That would never happen in my house.

(Hark, how large thou nose doth grow!)

One of our pantry staples is rice noodles, either for soups like this one or one of our favorite dinners, . Either dish takes only 20 to 30 minutes to prepare, but I look like a rock star because my family thinks that rice noodles are from heaven.

This soup is one of those meals that will warm you to your toes, without being too heavy. Because the broth is so light, I happily eat this at any time of year. If you have leftovers, you may need to add a little more broth when you reheat the soup, as the noodles tend to absorb the liquid the longer they rest.

Other 30 minutes dinner recipes:

Shrimp in Red Sauce
Easy Turkey Cutlets in White Wine Sauce

Printable Recipe

30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe {Vegetarian}

This 30-Minute Rice Noodle Soup recipe is great for last minute meals. The mushrooms and kale are not only healthy, but add fantastic flavor! 236 calories and 7 Weight Watchers Freestyle SP

4.66 from 23 votes

Print Pin Rate

Course: Soups

Cuisine: Asian

Keyword: Vegan, Vegetarian

Prep Time: 15 minutes minutes

Ingredients

1 teaspoon canola oil
12 ounces crimini mushrooms sliced
2 tablespoons minced ginger
2 cloves garlic minced
½ teaspoon ground pepper
⅛ teaspoon salt
7 cups low-sodium vegetable broth
3 tablespoons soy sauce or tamari for gluten-free
1 tablespoons hoisin sauce*
6 ounces brown rice noodles
4 cups chopped kale

Instructions

Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
Add the garlic and cook for 1 minute. Season with salt and pepper.
Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.

Notes

Weight Watcher Points: 7 (Freestyle SmartPoints), 6 (Points+)

* For gluten-free, be sure to use gluten-free hoisin sauce and soy sauce (tamari).

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

More Gluten Free Recipes

Grilled Salmon Recipe with Spice Rub
Grilled Chicken Drumsticks
Black Bean and Corn Salad Recipe

Reader Interactions

Comments

4.66 from 23 votes (18 ratings without comment)

Kelly Boutte
January 23, 2021 at 9:30 pm
Loved it, I added lime and Cilantro, cooked shrimp on the side, so good!
Reply
Candace Hvizdak
September 29, 2020 at 5:23 pm

I'm sure as is it's great but as I'm on my way to moving to Korea with the Army I didn't want to buy hoisin sauce. I did everything else as is but omitted hoisin and added some peanut butter, mirin, seasoned rice vinegar and unsalted chicken bouillon to make my veggie broth up to 3 cups. Omigosh just doing that was awesome! Can't wait til I get to Korea to find out what it would be like with hoisin. Lol
Reply
Noelle
July 30, 2019 at 7:46 pm

I love this veggie-based soup! SO delicious!
Reply
- Pete Mack
  December 16, 2020 at 3:00 pm
  
  BTW: one shouldn't need a recipe for this kind of thing.
  * Pick the starch
  * pick the cuisine (generic/fusion Asian in this case)
  * pick the aromatic base, spices, oil, broth, acid and salt
  * pick the add-on vegs, meat (if any)
  * pick the garnish
  I came up with almost the same recipe, except I didn't have any bitter green vegs. For amusem*nt, I did a search for "quick rice noodle soup", and picked the first that didn't look like coconut milk + curry paste. Sure enough, the results are very similar.
  Aromatic base: ginger, shallot, garlic + Fresno chili, sliced thin (shallot, because I had no scallion)
  Salt: tamari + fish sauce
  Oil: sesame + neutral (too much sesame is overwhelming.)
  Spices: generous sesame seed + peanuts
  Acid: rice vinegar (had no lime or mirin)
  Broth: chicken + a little leftover beef, pinch of sugar
  Add-on vegs: stir fry mushroom + carrot, thinly sliced and julienned
  Garnish: chopped cilantro and fried egg
  It came out fine, of course, and took 30 minutes.
  Reply
Nellie Tracy
July 30, 2019 at 6:50 pm

Really such a great recipe! So tasty!
Reply
Jaclyn
January 15, 2016 at 3:46 pm

Oh, what to make for dinner on a cold, rainy night? This soup is the answer! I made this tonight and it is so wonderful. I actually found the brown rice noodles at Walmart (much to my surprise). I almost bought them on at Amazon for a whopping $10 a box! I'm so happy didn't. I paid $2.99 a box at Walmart. Thank you for sharing. I will be making this recipe again!
Reply
- Dara
  January 18, 2016 at 8:39 pm
  That's so great to hear, Jaclyn! This is one of my favorite, too. 🙂
  Reply
Renee - Kudos Kitchen
May 11, 2015 at 4:49 pm
This soup is gorgeous! Utterly gorgeous. There are times when I'm super organized in the kitchen and with what I'm planning on cooking, and then there are times I'm completely clueless and lazy. Tonight I'm clueless and lazy. Wish I had the ingredients on hand to make this soup. I'd totally love this tonight!
Reply
Susan
May 08, 2015 at 8:42 pm
Ha, it's like you are writing about me. I never meal plan, it's so bad, I always wing it. This soup though, it's perfect when you are in a pinch!
Reply
Bea
May 08, 2015 at 6:00 pm
Oh yes, in my dreams the meal plan is set by Saturday night and I go shopping on Sunday for the entire week. Hahaha is mostly does not work out like that in this house either - if I am good I plan two days ahead but a lot of times its scrambling and pasta alio e aglio since my kids despise scrambled eggs 🙂
Love this fantastic soup - it has everything in it my family (and I ) love
Reply