Easy Pork & Mushroom Soup Noodles

I love cozy, comforting recipes that don’t take too long but still taste like something special—and this mushroom soup noodle bowl is exactly that. It’s warm, savory, and deeply satisfying.

Mushroom Soup Noodles with Pork and Lettuce

I created this noodle soup when I was craving something hearty but light. The mushrooms are pan-seared for extra depth, the pork is marinated for flavor, and everything comes together in a rich broth that’s full of umami. It’s quick enough for a weekday lunch, but it tastes like something you’ve simmered all afternoon.

Why you‘ll love this recipe

• The mushroom broth is naturally savory and aromatic
• It uses pantry-friendly ingredients and simple steps
• Marinated pork adds a tender and juicy bite
• Lettuce adds freshness and texture without overpowering the soup
• It’s easy to adjust the spice level to your taste

Ingredients

Main ingredients

• 200g noodles (dry or fresh, about 2 bundles)
• 200g white button mushrooms (about 8–10, firm and uniform)
• 100g ground pork (30% fat for better texture)
• 50g lettuce (1 small head, tender leaves)

Additional ingredients

• 2 bird’s eye chili (optional, slice into rings)
• 10g scallions (about 2 stalks, chopped and divided)

Seasonings

• 30ml light soy sauce (2 tablespoons, used in two steps)
• 15ml cooking wine (1 tablespoon, for marinating)
• 15ml oyster sauce (1 tablespoon, for umami)
• 3g salt (about ½ teaspoon, adjust to taste)
• 30ml cooking oil (2 tablespoons, for sautéing)

Instructions

1. Prep the ingredients

Wash and dry mushrooms, remove stems (keep them), and cut mushrooms in half or quarters if large.

Rinse and drain lettuce. Slice chili into rings. Chop scallions and divide in half.

Place ground pork in a bowl with 15ml soy sauce and 15ml cooking wine. Mix well and marinate for 10 minutes.

2. Sear the mushrooms

Heat 15ml cooking oil in a pan over medium heat until slightly smoking.

Add mushrooms and their stems. Sear until golden at the edges and softened. Push mushrooms to the side of the pan.

3. Cook the pork

In the center of the pan, add half the chopped scallions to the remaining oil. Stir over low heat until fragrant.

Add marinated pork and stir-fry until fully cooked and no longer pink (about 2 minutes). Let the aroma blend with the mushrooms.

4. Make the broth and cook noodles

Add 800ml water (about 4 cups) into the pan. Bring to a boil.

Add noodles. Stir gently with chopsticks to prevent sticking. Cook until 80% done (1 minute less than package suggests).

5. Season and add lettuce

Add remaining 15ml soy sauce, 15ml oyster sauce, and 3g salt. Stir to combine.

Add lettuce and blanch for 30 seconds until slightly wilted. Noodles should now be fully cooked.

Frequently Asked Questions

Can I use other types of mushrooms?
Yes! Shiitake or oyster mushrooms work well too, but white button mushrooms give a clean, subtle base.

What if I don‘t eat pork?
You can use ground chicken or tofu crumbles as a substitute. Still marinate them for flavor.

Is it okay to use pre-cooked noodles?
Yes, just reduce boiling time and adjust water accordingly since they absorb less liquid.

Can I skip the chili?
Absolutely. It’s optional and only adds a hint of heat—omit it for a milder version.

One-Pot Mushroom Soup Noodles

A comforting bowl of soup noodles made with seared mushrooms, marinated pork, and tender lettuce—this one-pot recipe is rich, savory, and satisfying with every spoonful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine American

Servings 2

Ingredients

  

1x2x3x

Main ingredients

• 200 g noodles dry or fresh, about 2 bundles
• 200 g white button mushrooms about 8–10, firm and uniform
• 100 g ground pork 30% fat for better texture
• 50 g lettuce 1 small head, tender leaves

Additional ingredients

• 2 bird's eye chili optional, slice into rings
• 10 g scallions about 2 stalks, chopped and divided

Seasonings

• 30 ml light soy sauce 2 tablespoons, used in two steps
• 15 ml cooking wine 1 tablespoon, for marinating
• 15 ml oyster sauce 1 tablespoon, for umami
• 3 g salt about ½ teaspoon, adjust to taste
• 30 ml cooking oil 2 tablespoons, for sautéing

Instructions

 

Prep the ingredients

• Wash and dry mushrooms, remove stems (keep them), and cut mushrooms in half or quarters if large.
• Rinse and drain lettuce. Slice chili into rings. Chop scallions and divide in half.
• Place ground pork in a bowl with 15ml soy sauce and 15ml cooking wine. Mix well and marinate for 10 minutes.

Sear the mushrooms

• Heat 15ml cooking oil in a pan over medium heat until slightly smoking.
• Add mushrooms and their stems. Sear until golden at the edges and softened. Push mushrooms to the side of the pan.

Cook the pork

• In the center of the pan, add half the chopped scallions to the remaining oil. Stir over low heat until fragrant.
• Add marinated pork and stir-fry until fully cooked and no longer pink (about 2 minutes). Let the aroma blend with the mushrooms.

Make the broth and cook noodles

• Add 800ml water (about 4 cups) into the pan. Bring to a boil.
• Add noodles. Stir gently with chopsticks to prevent sticking. Cook until 80% done (1 minute less than package suggests).

Season and add lettuce

• Add remaining 15ml soy sauce, 15ml oyster sauce, and 3g salt. Stir to combine.
• Add lettuce and blanch for 30 seconds until slightly wilted. Noodles should now be fully cooked.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.