Mushroom and Vermicelli Soup ( Noodles)

by Tarla Dalal

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Added to 4 cookbooks This recipe has been viewed 18681 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!

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

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Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings
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Ingredients

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)

Method

Combine all the ingredients in a deep pan, except the spring onion greens and bring to boil.
Simmer for 5 minutes and then add the spring onion greens.
Serve hot garnished with sesame oil and coriander.

Accompaniments

Baked Bread Rolls
Garlic Bread, Baked Garlic Bread
Ladi Pav Garlic Bread
Mexican Bread Rolls

RECIPE SOURCE : Noodles

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