Clear Soup with Spinach and Mushrooms
by Tarla Dalal
Added to 161 cookbooks
This recipe has been viewed 31430 times
Sautéed spinach and mushrooms come as an exciting twist to clear vegetable stock, which is perked up with peppy soya sauce and ground black pepper, but the most adventurous touch to this recipe is the topping of roasted sesame seeds, which transforms comforting vegetable stock into a snazzy soup whose flavour lingers on your taste buds.
Add the sesame seeds to the Clear Soup with Spinach and Mushrooms just before serving, to retain its crispness.
Enjoy this light and peppy soup with starters like Creamed Corn Cake and Spring Onion Parcels .
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a high flame for a few seconds.
- Add the spinach and mushrooms and sauté on a high flame for 1 minute.
- Add the clear vegetable stock, soya sauce, salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve immediately topped with sesame seeds.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.