Mushroom soup with cellophane noodles and vegetables

Prepare all the ingredients. Thoroughly wash and peel the vegetables. Peel the mushrooms (champignons) and try not to rinse them with water. Pour 1 liter of water into a saucepan, put it on the heat and bring to a boil. You can use any mushrooms for this soup that do not need to be cooked for a long time, such as champignons or oyster mushrooms.

Slice the carrots into thin julienne strips using a special Korean carrot grater or cut into very thin slices. Cut the onion into thin half rings. Put the sliced vegetables in a frying pan with vegetable oil and cook the onion and carrots for 3-4 minutes, stirring occasionally. If desired, for a more Asian accent, at this stage you can add finely chopped ginger root (2-3 cm) to the frying pan.

Thinly slice the mushrooms and add them to a pan with onions and carrots. Cook for another 6-7 minutes.

Add soy sauce and crushed garlic to the pan. Cook for another 4-5 minutes.

Transfer the almost cooked vegetables and mushrooms to a pot of boiling water. Bring to a boil again, cook for 4-6 minutes, and finally add the bean vermicelli, as it cooks very quickly. Remove the mushroom soup with vermicelli and vegetables from the heat and let it sit covered for 15-20 minutes to allow the flavors to meld and the vermicelli to finish cooking. The soup becomes even more flavorful on the second day. Adjust the thickness of the soup by adding more or less vermicelli.

Serve the finished mushroom soup with vermicelli and vegetables with garnishes such as finely chopped green onions or cilantro.