Mushroom And Ginger Soup With Crispy Rice Ginger flavoured mushroom soup served with crispy fried rice This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 16 Jun 2016 in Recipes Course New Update Main Ingredients Button Mushrooms, Vegetable Stock Cuisine Fusion Course Soups Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Mushroom And Ginger Soup With Crispy Rice 25 Button Mushrooms thickly sliced 1 1/2 inch piece Vegetable Stock finely chopped 1/4 cup Cooked rice 1 tbsp + for deep-frying Oil 1 cup Bean sprouts 6 cups Vegetable stock 2 tablespoon Soy sauce to taste Salt to taste Black pepper powder 1 teaspoon Sugar 2 tablespoons Cornflour/ corn starch 2 tablespoons Vinegar 2-3 stalks Spring onion greens chopped Method 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. 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. Add soy sauce, salt, black pepper powder and mix well. Dissolve cornflour in the remaining vegetable stock and add this to the soup. Once the soup thickens, add vinegar and cook for one minute. Serve piping hot garnished with spring onion greens and crisp fried rice. Nutrition Info Calories 903 Carbohydrates 67.6 Protein 20.4 Fat 59.1 Other Fiber Niacin- 2.5mg #Cooked rice Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article