Light and hearty soup with mushrooms and vermicelli is an ideal dish for spring, when the body requires unloading from heavy winter food. We recommend you try out the recipes that we specially collected for you in this article.
Recipe of Chinese mushroom soup with vermicelli
Ingredients:
- Chinese noodles (soba) - 170 g;
- champignons, or shiitake - 85 g;
- ginger - 2 thin pieces;
- sesame oil - 1 tbsp. a spoon;
- dried seaweed kombu - 2.5 cm piece;
- egg - 1 piece;
- paste miso - 1-2 tsp.
- green onions - 1 bunch.
Preparation
In the pot, pour 4 cups of water and put there a piece of dried algae. In another saucepan, warm the vegetable oil and quickly fry on it chopped green onions and pieces of ginger. As soon as onion and ginger are let into the aroma - we put the cut mushrooms in a saucepan and wait until the moisture begins to evaporate from them. At this stage, fill the mushrooms with broth from the seaweed kombu and bring the contents of the pan to a boil. As soon as the soup boils, plunge into it noodles and cook it according to the directions on the package. We collect a ladle of broth and we plant miso paste in it. The finished mixture is returned to the soup and mixed. We serve Chinese soup with boiled egg.
Such a mushroom soup with vermicelli can be prepared in a multivark, use for cooking the "Soup" mode immediately after filling the fried mushrooms with broth.
Mushroom soup with champignons with vermicelli
Ingredients:
- butter - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 2 cloves;
- champignons - 200 g;
- beef - 500 g;
- potatoes - 2 pieces;
- beef broth - 6 items;
- dry white wine - 1/2 st .;
- salt, pepper - to taste;
- noodles - 2 items;
- cream - 1/2 tbsp.
Preparation
In the brazier, melt the butter and fry on it finely chopped onions and garlic until golden brown. Once the onion changes its color, add the sliced mushrooms to the sausage and fry them until the moisture evaporates completely.
Tubers are cleaned and cut into cubes, we rinse the meat, dry it and cut it into strips. Add the beef straw to the mushrooms and cook until it grabs, then add the potatoes and fill everything with beef broth and wine. Cook the soup to the softness of the potatoes, then add the noodles to the soup and wait until it boils.
Mushroom soup with vermicelli and potatoes, season with cream, savor salt and pepper and serve it to the table.