Paneer, Vermicelli and Mushroom Vegetable Broth


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Paneer, Noodles and Mushroom Vegetable Broth, a soup with oriental origin which provides sufficient calcium from tofu for healthy bones and teeth. For people allergic to soya, prefer low-fat paneer.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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A leaf off Oriental cuisine, the Paneer, Vermicelli and Mushroom Vegetable Broth is a tangy, awakening soup that will awaken you with its myriad flavours. Paneer is a star ingredient of this broth, as it provides ample calcium for healthy bones and teeth.

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Paneer, Vermicelli and Mushroom Vegetable Broth recipe - How to make Paneer, Vermicelli and Mushroom Vegetable Broth

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
  1. Heat the stock in a deep pan, add the vermicelli and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  2. Add the mushrooms, ginger, salt, soya sauce, spring onion whites and greens, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the paneer and cook for 1 minute.
  4. Serve hot.

RECIPE SOURCE : Healthy Soups and SaladsBuy this cookbook

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Reviews

Vegetable Broth ( Healthy Soups and Salads Recipe)
5
 on 26 Mar 13 10:47 AM


Paneer, Noodles and Mushroom cooked in a nice vegetable broth. Clear soup which is non spicy and my 6 year old daughter loved it.