Gluten Free, Umami Broth Recipes, Vegan and Vegetarian, Vegetable Stock Recipes

Umami Mushroom Noodle Soup

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Have you heard of Umami? You’re probably familiar with the other 4 taste senses (sweet, bitter, sour, and salty) but did you know about the 5th one Umami? Umami is a savoury taste, that gives food “depth of flavour”.

Interestingly our taste buds (& the way our brain interprets the chemical messaging from them) change throughout our lives! Ever wonder why kids generally love sugar, & usually have an aversion to bitterness? From a biological standpoint (disregarding psychology & marketing factors) kids are drawn to & crave sugar because it’s the easiest energy source for growth, & rapidly used by their brain & central nervous system. While bitter can be an indication of toxic, “off” foods & specific poisonous plants that should be avoided, and as we age, these chemical systems change!
This Umami based noodle soup is delicious for the whole family- we hope you try it


  • 4 sprigs of spring onions, sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon of olive oil
  • 2 cups mixed mushrooms, sliced
  • 1 & 1/2 tablespoons fresh ginger, finely grated
  • 3 tablespoons tamari (or soy) sauce
  • 2 tablespoons maple syrup
  • 6 cups of hot water
  • 4 heaped teaspoons Urban Forager Umami Broth Concentrate
  • 1/2 packet of rice noodles
  • 1/2 bunch of bok choy, sliced into long stripes
  • 1/2 bunch of broccolini, sliced into long stripes
  • Chilli Sauce, & coriander to serve


  1. Saute the white ends of the spring onions & crushed garlic with the olive oil in a medium sauce pan for one minute.
  2. Add 3/4s of the mushrooms, cook for a few more minutes to unlock the flavour.
  3. Meanwhile mix the ginger, tamari, & maple in a seperate bowl.
  4. Add this, followed by the water and broth concentrate to the pan. Bring to the boil.
  5. Add bok choy, and broccolini & cook for a few minutes. In a seperate pot cook your noodles in accordance to their packet directions.
  6. Once cooked add to the soup. Transfer to serving bowls and stir through remainder of the mushrooms, sliced green ends of the spring onions, top with coriander & chilli if desired. Enjoy!

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