By Amy Smith
Mushroom Noodle Soup
7 steps
Prep:10minCook:15min
This is an instant pot recipe.
Stovetop would also be easy, just simmer until the noodles and lentils are cooked.
Updated at: Thu, 04 Jan 2024 02:22:26 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
22
High
Nutrition per serving
Calories349.4 kcal (17%)
Total Fat5.4 g (8%)
Carbs54.9 g (21%)
Sugars3.5 g (4%)
Protein23.6 g (47%)
Sodium445.8 mg (22%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Add your water and broth to the instant pot and whisk.
Of course you can use any other broth or base!
Step 2
Drain and rinse the canned mushroom medley. Add the whole can.
Step 3
Add the egg noodles and lentils
Step 4
Cut the tofu into cubes and add half or the whole pack to your preference.
Step 5
Instant pot: Cook on high for 6 minutes and quick release.
Step 6
Stovetop: Boil and simmer until noodles and lentils are tender.
Step 7
Season AFTER cooking.
Notes
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