How to make Mushroom And Ginger Soup With Crispy Rice Recipe - Ginger flavoured mushroom soup served with crispy fried rice

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms ( बटन मशरूम ) , Ginger ( अदरक )

Cuisine : Continental

Course : Soup

Mushroom And Ginger Soup With Crispy Rice

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

For more recipes related to Mushroom And Ginger Soup With Crispy Rice checkout Hot And Sour Soup , Mushroom And Almond Soup , Cappuccino Of Mushrooms With Ground Spices , Creamy Mushroom and Corn Soup . You can also find more Soup recipes like Minted Pea Soup, Crispy Rice Soup, Hearty Red Lentil Soup, Vegetable Clear Soup. Or try out these recipes from Continental Cuisine like Lava Flow, Toffee Creme Brulee, Chocolate Nut Fondue , Basic Sponge Cake.

Mushroom And Ginger Soup With Crispy Rice Recipe Card

Mushroom And Ginger Soup With Crispy Rice

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mushroom And Ginger Soup With Crispy Rice

  • Button mushrooms thickly sliced 25

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.