This 20-Minute Noodle Soup Is My Cold-Weather Lifesaver

As someone who’s been obsessed with cooking since I was tall enough to see the top of the stove, I love spending hours upon hours in the kitchen. I find solace in slowly coaxing flavor from vegetables, combining spices and seasonings like a mad scientist, and finally baking off the bread dough that took 24 hours to prepare.

But there’s a time and place for everything, and committing to a complicated, multi-step soup when I’m under the weather is neither wise nor desirable. When the telltale signs of a cold or flu start creeping in, I turn to a brilliant store-bought shortcut to satisfy my soup cravings: mushroom broth.

Having a box of this earthy, flavorful liquid in my cupboard means I’m already halfway to a satisfying soup. Just add some veg and a tangle of noodles, and comfort is served.

The Ingredients

This simple soup consists of cremini mushrooms, shelled edamame, and silky baby spinach in the aforementioned mushroom broth. The savory mixture is ladled over noodles and sprinkled with scallions and sesame seeds.

Buying Mushroom Broth

Pacific Foods mushroom broth is widely available and what I typically use. Trader Joe’s ginger miso broth is also fabulous here. If you can’t find either, look for Better Than Bouillon’s mushroom base. Alternatively, use vegetable broth or any other broth you like.

Variations and Swaps

This 20-minute noodle soup is really a template, and you should feel free to swap in whatever ingredients you already have.

• Mushrooms: While cremini are most accessible, this soup is even better with shiitakes.
• Edamame: Can’t find frozen shelled edamame? Use frozen peas instead.
• Noodles: This soup works with ramen, lo mein, udon, or rice noodles. Got leftover takeout rice? Skip the noodles and ladle the soup over rice instead!
• Other vegetables: Feel free to incorporate other veggie odds and ends. Think kale, broccoli, carrots, or frozen corn.