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.
Mushroom and Vermicelli Soup recipe - How to make Mushroom and Vermicelli Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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.
| 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 |
A nice light soup of mushroom, vermicelli and tofu flavored with soya sauce. Very healthy and the kids love it too.