Mushroom and Vermicelli Soup


by

5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 63 cookbooks
This recipe has been viewed 11182 times
  

An interesting combination of mushrooms and vermicelli. The dominant flavour of mushrooms is complemented with that of the bean curd and the rice vermicelli adds a contrast in texture to this simple but delicious soup.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


Ingredients

Method
  1. Combine all the ingredients for the soup in a pot and bring to a boil.
  2. Simmer for 5 minutes.
  3. Serve hot, garnished with the sesame oil and coriander.

Tips
  1. If you cannot find soya bean curd, feel free to use paneer instead.
RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
1 review received for Mushroom and Vermicelli Soup
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 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.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
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.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Delightful Bread Recipes

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email