Spicy Corn & Mushroom Noodle Soup

This easy noodle soup is the perfect lunchtime meal for a chilly day – warming, satisfying and healthy. You can omit the chilli to make it for kids – they’ll love it too.

Prep time: 5 minutes
Cook time:  25 minutes
Serves 2


A drizzle sesame oil (we love Lee Kum Kee )
A packet of portobello mushrooms ( we love Meadow Mushrooms)
1 onion – finely chopped
1 chilli – finely chopped
A piece ginger – minced
2 cloves garlic – minced
1L chicken stock  (we love Simon Gault)
2 packets egg noodles – cooked
2 spring onions – thinly sliced
A handful Coriander (we love Superb Herb)
1/2 can creamed sweet corn
Soy sauce (we love Lee Kum Kee)

We cooked this Noodle soup in a Le Creuset Signature Cast Iron Casserole.


  1. In a deep pot over a medium heat, fry off the onion, garlic, ginger and chilli until translucent and fragrant with a drizzle of sesame oil.
  2. Add the mushrooms and fry off for a further 2 minutes.
  3. Add the chicken stock, creamed corn and spring onions. Season with a little soy sauce. Bring to the boil and bring down to a gentle simmer for 20 minutes.
  4. While the soup is simmering, cook the egg noodles according to the packet instructions.
  5. In the individual noodle bowls the noodles, place the noodles. Pour over the soup, garnish with coriander to serve.
  6. Devour!


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