Immune Boosting Noodle Soup

This immune boosting noodle soup is the business.

Immune Boosting Noodle Soup Vegan

We’ve fallen victim to a slight case of the sniffles this past week and have been in need of a GOOD old immune system kicker. Sometimes, no matter how clean you eat or how active you stay – the old winter cold likes to fight its way in.

I like to think of it as a way of telling me to slow down. Slowing down is something that almost everyone I know struggles with, so there’s nothing like making a hot pot of soup to slow you down and keep you nourished.

This is an easy soup to make, although it looks super complicated – it’s a good one to impress your friends with.

It’s filled with warming spices like ginger, garlic and cayenne which double as immune fighters. Plus kale and mushrooms offer a hefty dose of antioxidants to help boost the internal system.

As always there are many options here to increase flavour or protein – always optional!


For added flavour/ saltiness – add fish sauce, sesame oil, kaffir lime leaves, lemon grass.

For added protein – add tofu, tempeh, a boiled egg or meat for the meat-eaters.

Serving Size – this gave us 2 generous bowls of soup with a lot of leftover noodles- so feel free to double up the soup ingredients to serve more.

Immune Boosting Noodle Soup Vegan


1 packet good quality rice noodles (we like Eskal)

1 can Ceres Organics coconut cream

2 cups washed mushrooms (brown, button or your favourites)

15 stalks / leaves kale (Cavolo Nero)

2 large handfuls mung beans

1 large handful coriander (100g)

5 cloves garlic (chopped)

2 inch fresh ginger (chopped)

1 red chilli (chopped)

1 lime

1 tbsp sweetener (honey, coconut nectar, coconut sugar)

1 tsp cayenne pepper

Coconut oil – for cooking

Immune Boosting Noodle Soup Vega


1. In a large bowl, submerge the dried noodles in hot water and leave to soak (or cook to packet directions).

2. Zest the lime. Add lime zest, chopped garlic, ginger, half the coriander, chilli, cayenne and 2 tbsp coconut oil to food processor and whizz until combined into a paste.

3. Bring a large pot to a medium heat, add the paste and warm while stirring. Add the coconut cream, then refill the can with hot water – pour this into pot.

4. Add the mushrooms and bring to a simmer.

5. Strip the kale from chewy/inedible stalks and add to the pot along with the sweetener and leave to simmer for 5 minutes.

6. Add half the mung beans and pop the lid on pot, leave for 1 minute.

7. To serve – place noodles into the bottom of bowls. Add the soup mixture on top – using a ladle and tongs to gather the goods (the heat of soup will continue to soften noodles). Add remaining bean sprouts and coriander on top (garnish) and half a lime- squeezing this juice on top will be key to unlocking the deliciousness.

8. Enjoy while hot with chop sticks and a spoon.

If you make this warming creation – please share with us on Instagram – tag us X