Mushroom Noodle Soup - Arthritis Action

Mushroom Noodle Soup

This recipe is taken from Emily Johnson’s cookbook ‘Eat Well With Arthritis’, published by Yellow Kite and Hodder & Stoughton, 2023, and reproduced here with Emily’s kind permission.

When you’re feeling a little worse for wear, this is such a nourishing and warming bowl that is suitable for everyone, including vegans if you remove the egg. Experiment with the vegetables that you add – the fresh ginger and plenty of vegetables will feel warming and nourishing all at once.


Serve 2


1 x 300g (10oz) pack silken tofu (I like


2 large eggs (optional, leave out if vegan)

1 tbsp sesame oil

½ red onion, sliced into strips

2 garlic cloves, minced

20g (¾oz) fresh ginger, peeled and thinly diced

1 large carrot, grated

150g (1½ cups) closed cup chestnut or shiitake mushrooms, sliced

2 white cabbage leaves, thinly sliced

100g (1 cup) mangetout

1 pak choi, sliced or leaves left whole

2 rice noodle nests (brown

rice if possible)

800ml (3¼ cups) hot

vegetable stock

To serve (per person)

1 tbsp tamari

½ tbsp toasted sesame oil

1 tsp chilli oil or chilli flakes (optional)

1 spring onion, chopped

1 tsp sesame seeds

4 sprigs of fresh

chopped coriander

Pinch of black pepper



  1. Drain the silken tofu, cut into 3–4 pieces and set aside.
  2. Bring a small pan water to the boil, turn down the heat and gently lower the eggs in. Boil for 6 minutes (for a gooey centre!), remove and place in a bowl of cold water to one side.
  3. While the eggs are cooking, heat the sesame oil in a large pan on a medium–high heat, then cook the red onion, garlic and ginger for 2 minutes. Add the carrot and cook for 1 minute, then add the mushrooms and cabbage and cook for a further minute. Finally, add the mangetout and pak choi and cook for 1 minute. Remove from the heat.
  4. Peel the eggs and set aside.
  5. Put the noodle nests into two large flat soup bowls, then evenly distribute the cooked vegetables on top.
  6. Divide the hot vegetable stock evenly between the two bowls. Let the rice noodles soften for 3 minutes, then cut with scissors to make them easier to eat, if preferred.
  7. Top each bowl with 2–3 pieces of the silken tofu, followed by the boiled eggs, slicing them while on top of the broth so all the golden runny yolk drizzles into the contents of the bowls nicely. Add the tamari, sesame oil and chilli oil or flakes to taste. Sprinkle over the chopped spring onions, sesame seeds and fresh coriander, and a pinch of black pepper over the egg yolks.


Photography copyright: Nassima Rothacker 2023