HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom & Corn Noodle Soup
Mushroom & Corn Noodle Soup

Mushroom & Corn Noodle Soup

Read more

Just about every culture in the world has some version of noodle soup, and it’s not hard to see why! There’s nothing quite as perfect on a cold night. This Asian-style soup with silky mushrooms and corn is perfectly fresh – we love the addition of fresh spinach at the very end.

Tags:One Pot Wonder

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

button mushrooms

2 unit

egg noodles

(ContainsEgg, Gluten)

1 knob


2 clove



brown onion

2 tsp

vegetable stock

70 g

baby spinach leaves

1 cob



lime leaves

1 bunch



long red chilli

Not included in your delivery

1 L

boiling water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1010 kJ
Fat2.4 g
of which saturates0.4 g
Carbohydrate37.6 g
of which sugars7.4 g
Dietary Fibre0 g
Protein11.8 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon

To prepare the ingredients, peel and crush the garlic, and peel and slice the ginger. Slice the onion into semi-circles. Deseed the long chilli and finely slice. Remove the corn kernels and reserve the cob. Slice the mushrooms, and chop the chives. Slice the lime into wedges.


Bring a large pot of water to the boil and cook the egg noodles according to the packet instructions or until tender. Drain, rinse and set aside.


Heat some vegetable oil in a large pot over a medium heat. Add the garlic, ginger, brown onion and half of the long chilli and cook for 2-3 minutes. Add the vegetable stock powder, boiling water, and the stripped corn cob to the pot and cover. Allow it to simmer for 5 minutes. Add the button mushrooms to the pot and cook for a further 5 minutes or until the mushrooms are just cooked through.


Add the soy sauce and brown sugar to the pot, taste and season accordingly. Remove the corn cob then add the corn kernels and the cooked noodles to the pot and cook for 1-2 minutes until the corn kernels are bright yellow but still tender.


Divide the baby spinach between serving bowls, add the noodles, and ladle over the soup. Garnish with the remaining chilli, chives, and serve with lime wedges.