Mushroom and Vermicelli Soup
by Tarla Dalal
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Added to 64 cookbooks
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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.
- Combine all the ingredients for the soup in a pot and bring to a boil.
- Simmer for 5 minutes.
- Serve hot, garnished with the sesame oil and coriander.
- If you cannot find soya bean curd, feel free to use paneer instead.
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