Mushroom and Vermicelli Soup ( Noodles)


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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!

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Makes 4 servings
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Ingredients


1/2 cup sliced mushrooms (khumbh)
1/2 cup rice noodles , broken into pieces
1/2 cup tofu (bean curd/ soya paneer) cubes
1 tbsp soy sauce
1/4 cup chopped spring onions whites
1 tsp finely chopped ginger (adrak)
3 cups vegetable stock
2 tbsp chopped coriander (dhania)
salt to taste
2 tbsp finely chopped spring onion greens

For The Garnish
2 tsp sesame (til) oil
1 tbsp chopped coriander (dhania)

Method
  1. Combine all the ingredients in a deep pan, except the spring onion greens and bring to boil.
  2. Simmer for 5 minutes and then add the spring onion greens.
  3. Serve hot garnished with sesame oil and coriander.
RECIPE SOURCE : NoodlesBuy this cookbook
1 review received for Mushroom and Vermicelli Soup ( Noodles)
1 FAVOURABLE REVIEW

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 Reviewed By
Big FoodieMarch 14, 2013

A nice light soup of mushroom, vermicelli and tofu flavored with soya sauce. Very healthy and the kids love it too.

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Reviewed March 14, 2013by Big Foodie

A nice light soup of mushroom, vermicelli and tofu flavored with soya sauce. Very healthy and the kids love it too.

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