Go Back

Chickn Noodle Soup

Warm yourself with this plant-based 'Chicken' Noodle Soup
Keyword: Vegan
Author: Makini Howell


  • ¼ cup olive oil blend
  • 1 ¼ cup oyster mushrooms randomly chopped largeish
  • 1 cup onion diced
  • 1 tbsp garlic chopped
  • ¼ cup dry porcini mushrooms
  • ¾ cup carrots diced
  • ¾ cup celery diced
  • 1-2 cups tofu or soy curls marinated and fried
  • 1 tbsp fresh thyme leaves
  • 4 cups veggie stock
  • 4 cups water
  • 1-2 packets chicken flavor soup mix
  • 1 cup pasta


  • Use 2 packs of chicken soup base with 3 cups boiling water.
  • Add in torn tofu pieces and marinade.
  • Remove from marinade and deep fry until crispy
  • Heat oil in a soup pot. Add in oysters, onion, garlic, and porcinis. Cook until translucent and fragrant, about 5 minutes or so.
  • Add in carrots and celery, plus fried tofu and thyme leaves, cook for another 5-7 minutes.
  • Add in stock and water plus soup base and pasta, bring everything to a boil and simmer 5 more minutes.
  • Serve with fresh chopped cilantro or scallions and a slice of lime