Mushroom and Vermicelli Soup ( Noodles)
by Tarla Dalal
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Added to 3 cookbooks
This recipe has been viewed 7638 times
The dominant flavour of mushroom complements the mildness of tofu and rice noodles well. There is a lovely combination of contrasting textures that makes this simple soup a delicacy!
- Combine all the ingredients in a deep pan, except the spring onion greens and bring to boil.
- Simmer for 5 minutes and then add the spring onion greens.
- Serve hot garnished with sesame oil and coriander.
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