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Mushroom Broth Noodle Bowls

Mushroom Broth Noodle Bowls

Lot’s of you have been asking for an easy way to use our favourite Mushroom Powder! So here’s a super easy, yummy broth bowl, inspired by a ramen or Pho bowl. Jammed full of nutrients, vitamins and minerals, it’s also nourishing for the body (and SOUL!) Vegan, Gluten and Dairy Free (depending on the noodles you choose).

Mushroom broth is becoming more popular than ever, as people realize its incredible health benefits, and the amazing taste it offers as well.

Using mushroom broth is one of the easiest ways to absorb the many nutrients that mushrooms naturally hold. Powered by mushrooms, the broth has many different benefits like improving gut health and boosting the immune system, we love that!



1 hour 45mins (it's totally worth it trust us!) 4

The Broth

1 heaped tbsp of Mushroom Powder

1 Liter filtered water

1 500ml bag Alive Organic Veggie broth

1 tsp olive oil

1 onion, cut into large chunks

8 cloves garlic, thinly chopped

1 tsp Garam Masala

3 tbsp soy sauce

1 tbsp miso paste (optional)

2 pods star anise

1 cinnamon stick

6 bok choy, sliced (4 cups)

2 cups mushrooms of your choice quartered or chopped

1 packet brown rice vermicelli, cooked according to package

To Garnish - adjust this according to your own tastes ;) We see you coriander haters

2 cups bean sprouts (we don't stock these in Alive but we got ours from the lokal lady that lives near our house)

1/3 cup chopped basil leaves

1/3 cup chopped coriander leaves

1/4 cup spring onions, thinly sliced

Red chilli sliced (Quantity as per your spiciness preferences) 

1 lime, quartered

Extra mushroom broth powder to sprinkle (as needed or based on your salt preferences)


Prepare broth: In a stockpot on medium-high, heat oil. Add onion and sweat until onion is translucent, about 5 minutes. Add garlic, ginger and garam masala, stirring until fragrant, about 1 minute.

Add water, mushroom broth powder and veggie broth, soy sauce, miso paste if using, star anise and cinnamon; bring to a boil then reduce to a simmer for around 1 hour, skimming off foam as it simmers.

Strain broth through a cheesecloth-lined mesh sieve and return to stockpot. Add bok choy and mushrooms and return to a boil.

Divide the cooked noodles into 4 bowls. Divide hot broth with mushrooms and bok choy over the noodles.

Garnish with bean sprouts, basil, coriander, spring onions and chilli. Serve with lime wedges. 



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