Mushroom and vermicelli soup

Posted on June 24, 2009. Filed under: Starter | Tags: , , , |

An interesting combination of mushrooms and vermicelli. The dominant flavour of mushrooms is complemented with that of the bean curd and the rice vermicelli adds a contrast in texture to this simple but delicious soup.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

For the soup
½ cup mushrooms, sliced
½ cup rice vermicelli
½ cup soya bean curd (tofu), shredded
2 tablespoons soya sauce
2 spring onions, finely chopped
1 teaspoon ginger, finely chopped

5 cups clear vegetable stock

For the garnish
2 teaspoons sesame (til) oil
1 tablespoon chopped coriander
1. Combine all the ingredients for the soup in a pot and bring to a boil.
2. Simmer for 5 minutes.
3. Serve hot, garnished with the sesame oil and coriander.
If you cannot find soya bean curd, feel free to use paneer instead.


Chinese stock differs from French stock in the lack of spices. While a recipe for French stock might call for a pinch of thyme or a few garlic cloves, the Chinese believe spicing masks the flavor of the stock. Seasonings are added later, depending on what the individual recipe calls for. This stock is used for soups and sauces to add more flavour to them.

Cooking Time : 20 mins.
Preparation Time : 5 mins.

Makes 4 1/2 cups.

½ cup cabbage, roughly chopped
½ cup carrots, roughly chopped
¼ cup celery, chopped
2 tablespoons spring onions, chopped
3 to 4 cauliflower florets
1. Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 ½ cups.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.
3. Use as required.

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