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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 |
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