Mushroom and Vermicelli Soup
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 64 cookbooks
This recipe has been viewed 18048 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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.