Mushroom and Vermicelli Soup

Mushroom and Vermicelli Soup

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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.

Mushroom and Vermicelli Soup recipe - How to make Mushroom and Vermicelli Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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3/4 cup sliced mushrooms (khumbh)
1/2 cup rice vermicelli (seviyan)
2 tsp oil
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onions (whites and greens)
4 1/2 cups clear vegetable stock
1/2 tsp soy sauce
salt to taste

  1. Heat the oil in a deep non-stick pan, add the ginger and sauté on a high flame for 10 seconds.
  2. Add the spring onions and sauté on a high flame for 30 seconds.
  3. Add the mushrooms and sauté on a high flame for 2 minutes.
  4. 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.
  5. Serve immediately.
Nutrient values per serving
Energy52 cal
Protein1 g
Carbohydrates6.3 g
Fiber1.1 g
Fat2.6 g
Cholesterol0 mg
Vitamin A223 mcg
Vitamin B10 mg
Vitamin B20.1 mg
Vitamin B30.6 mg
Vitamin C18.5 mg
Folic Acid6.9 mcg
Calcium30.8 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.6 mg
Potassium70.6 mg
Zinc0.2 mg


Mushroom and Vermicelli Soup
 on 14 Mar 13 09:24 AM

A nice light soup of mushroom, vermicelli and tofu flavored with soya sauce. Very healthy and the kids love it too.