Mushroom Ginger Soup

Mushroom Ginger Soup

Ingredients

• 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.