Mushroom and Vermicelli Soup
by Tarla Dalal

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.

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

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

Method

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

Energy	52 cal
Protein	1 g
Carbohydrates	6.3 g
Fiber	1.1 g
Fat	2.6 g
Cholesterol	0 mg
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
Calcium	30.8 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	4.6 mg
Potassium	70.6 mg
Zinc	0.2 mg