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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 Tags Chinese SoupsChunky Indian SoupsSauteChinese PartyNon-stick Pan Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings Show me for servings Ingredients 3/4 cup sliced mushrooms (khumbh)1/2 cup rice vermicelli (seviyan)2 tsp oil1 tsp finely chopped ginger (adrak)1/4 cup finely chopped spring onions (whites and greens)4 1/2 cups clear vegetable stock1/2 tsp soy sauce salt to taste Method MethodHeat 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 servingEnergy52 calProtein1 gCarbohydrates6.3 gFiber1.1 gFat2.6 gCholesterol0 mgVitamin A223 mcgVitamin B10 mgVitamin B20.1 mgVitamin B30.6 mgVitamin C18.5 mgFolic Acid6.9 mcgCalcium30.8 mgIron0.8 mgMagnesium0 mgPhosphorus0 mgSodium4.6 mgPotassium70.6 mgZinc0.2 mg