Mushroom Ginger Soup

Ingredients for Mushroom Ginger Soup:
Button mushrooms, sliced 25
Ginger, finely chopped 1 ½ inch piece
Cooked rice ¼ cup
Oil 1 tbsp
Oil for deep frying
Bean sprouts 1 cup
Vegetable stock 6 cups
Soya sauce 1 tbsp
Salt to taste
Black pepper powder to taste
Sugar 1 tsp
Corn flour 2 tbsp
Vinegar ½ tbsp
Spring onion greens, chopped 2 – 3 stalks

Method

Heat oil in a wok 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 soya sauce, salt, black pepper powder and sugar, mix well. 

Dissolve corn flour 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.

Mushroom Ginger Soup by Zarnak Sidhwa