Sanjeev Kapoor

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Mushroom And Ginger Soup With Crispy Rice

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Ginger flavoured mushroom soup served with crispy fried rice

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Mushroom And Ginger Soup With Crispy Rice

Main Ingredients

Button mushrooms, Ginger





Level Of Cooking



  • Button mushrooms thickly sliced
  • Ginger finely chopped
    1 1/2 inch piece
  • Cooked rice
    1/4 cup
  • Oil
    1 tbsp + for deep-frying
  • Bean sprouts
    1 cup
  • Vegetable stock
    6 cups
  • Soy sauce
    2 tablespoon
  • Salt
    to taste
  • Black pepper powder
    to taste
  • Sugar
    1 teaspoon
  • Cornflour/ corn starch
    2 tablespoons
  • Vinegar
    2 tablespoons
  • Spring onion greens chopped
    2-3 stalks


Step 1

Heat sufficient oil in a kadai and deep fry the cooked rice till crisp. Drain on absorbent paper and set aside. Heat one tablespoon oil in a non stick pan. Add ginger and sauté for a minute.

Step 2

Add mushrooms and toss on high heat for three to four minutes. Add bean sprouts and toss. Add five and half cups vegetable stock and allow to boil.

Step 3

Add soy sauce, salt, black pepper powder and mix well. Dissolve cornflour in the remaining vegetable stock and add this to the soup.

Step 4

Once the soup thickens, add vinegar and cook for one minute. Serve piping hot garnished with spring onion greens and crisp fried rice.

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