Mushroom and Vermicelli Soup
by Tarla Dalal
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Added to 64 cookbooks
This recipe has been viewed 23337 times
You might have tried making everything from Pulaos to kheer with vermicelli, but ever thought of making a soup with it?
Being thinner than Noodles , rice vermicelli gives a unique texture to this fabulous, Oriental style soup, which has a generous dose of sautéed mushrooms teamed up with ginger, spring onions and other flavour and texture enhancers.
Note that you do not have to cook the vermicelli separately; it will cook perfectly along with the other ingredients when the Mushroom and Vermicelli Soup is put to boil.
- Heat the oil in a deep non-stick pan, add the ginger and sauté on a high flame for 10 seconds.
- Add the spring onions and sauté on a high flame for 30 seconds.
- Add the mushrooms and sauté on a high flame for 2 minutes.
- Add the clear vegetable stock, rice, vermicelli, soya sauce and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||223 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||18.5 mg|
|Folic Acid||6.9 mcg|
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