Mushroom and Vermicelli Soup ( Noodles)

Mushroom and Vermicelli Soup (  Noodles)

Added to 4 cookbooks   This recipe has been viewed 14901 times

The dominant flavour of mushroom complements the mildness of tofu and rice noodles well. There is a lovely combination of contrasting textures that makes this simple soup a delicacy!

Add your private note

Mushroom and Vermicelli Soup ( Noodles) recipe - How to make Mushroom and Vermicelli Soup ( Noodles)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings


1/2 cup sliced mushrooms (khumbh)
1/2 cup rice noodles , broken into pieces
1/2 cup tofu (bean curd/ soya paneer) cubes
1 tbsp soy sauce
1/4 cup chopped spring onions whites
1 tsp finely chopped ginger (adrak)
3 cups vegetable stock
2 tbsp chopped coriander (dhania)
salt to taste
2 tbsp finely chopped spring onion greens

For The Garnish
2 tsp sesame (til) oil
1 tbsp chopped coriander (dhania)
    Main procedure
  1. Combine all the ingredients in a deep pan, except the spring onion greens and bring to boil.
  2. Simmer for 5 minutes and then add the spring onion greens.
  3. Serve hot garnished with sesame oil and coriander.

RECIPE SOURCE : NoodlesBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.