Vermicelli Soup Mixture (Siricharoen)

Vermicelli Soup Mixture (Siricharoen)

Product Name: Набор для супа с вермишелью, Mixtura vermicelli ad ius, Vermicelli Soup Mixture, Glasnudelsuppen-Mischung, Mélange pour soupe de vermicelles, Mezcla para sopa de fideos de arroz, ชุดแกงจืด

Synonyms: glass noodle soup mix, noodle soup mix, vegetable soup mix.

Parts Used: dried mushrooms (Lentinula edodes, Auricularia polytricha), dried tofu, dried goji berries, dried longan, white pepper, bean flour vermicelli.

Nutritional Value of the Product: proteins, fats, carbohydrates, fiber, potassium, calcium, magnesium, phosphorus, iron, zinc, B vitamins, vitamin C.

Main Beneficial Properties of the Product: antioxidant action, immune system support, improved digestion, anti-inflammatory effect, prevention of cardiovascular diseases.

Beneficial for Diseases: E11 type 2 diabetes mellitus, I10 essential (primary) hypertension, E78 lipid metabolism disorders, K59 functional constipation, C34 malignant neoplasms of bronchi and lung (as part of diet therapy), J45 bronchial asthma (as part of diet therapy).

Contraindicated for Diseases: J30 allergic rhinitis, K90.0 celiac disease, M10 gout, N18 chronic renal failure.

Culinary Use: soups on vegetable broth, soups with chicken and pork, soups with seafood, soups with tofu, dietary clear soups, Thai cuisine, Chinese cuisine, vegetarian dishes.

Forms and Processed Products: dried mushrooms, dried tofu, dried berries, dried longan, dried noodles (vermicelli).

Geography of Use and Dietary Traditions

Vermicelli Soup Mixture sets are widespread in Southeast Asian countries, especially in Thailand, China, and Vietnam. In Thailand, such mixtures are called «ชุดแกงจืด» and are used to prepare light clear soups, which are served as part of everyday meals. In Chinese gastronomy, vermicelli soups are often prepared during family feasts and holidays as a symbol of longevity and harmony. The Vietnamese tradition includes clear soups with rice or bean vermicelli, consumed in the morning or evening as light food. Historically, sets of dried ingredients were used for convenient storage and transportation, allowing the flavor and nutritional value of the products to be preserved for a long time. Such soups have traditionally been considered not only nutritious but also therapeutic due to the combination of mushrooms, berries, and spices, which were included in the diet as a preventive measure against fatigue and seasonal illnesses.

Toxicity and Food Safety

The product is generally safe, but sensitive individuals may have an allergy to mushrooms or soy products. Excessive consumption of goji berries may cause digestive disorders. Patients with chronic renal failure and gout should avoid excessive consumption due to the purine content in mushrooms.

Product Composition: shiitake mushroom, black wood ear mushroom, dried tofu, dried longan, goji berries, white pepper, bean flour vermicelli.

Culinary Recipes with Vermicelli Soup Mixture

Recipe 1. Thai Soup with Chicken and Vermicelli

• Ingredients: chicken breast 200 g, Vermicelli Soup Mixture 100 g, carrot 100 g, onion 50 g, garlic 10 g, soy sauce 20 ml, salt 5 g, water 1.5 l.
• Cooking Instructions: soak the mixture ingredients in warm water for 20 minutes, slice chicken breast into thin pieces and fry over low heat for 5 minutes, add onion and carrot, pour in water and bring to a boil, cook for 15 minutes, add soaked mushrooms, tofu and berries, cook for another 10 minutes, season with soy sauce and white pepper, finally add vermicelli and cook for 3—4 minutes until done.
• Nutritional Value of the Dish: 230 kcal, protein 18 g, fat 6 g, carbohydrates 28 g per serving.
• Culinary Features: traditional dish in northern Thailand, served with rice or as a standalone dish.

Recipe 2. Vegetarian Clear Soup with Tofu and Mushrooms

• Ingredients: Vermicelli Soup Mixture 100 g, fresh tofu 150 g, carrot 100 g, celery 50 g, soy sauce 15 ml, sesame oil 10 ml, water 1.5 l.
• Cooking Instructions: soak the mixture ingredients in water for 20 minutes, cut tofu into cubes and lightly fry, slice vegetables into thin strips, pour in water and bring to a boil, add mushrooms, berries and vegetables, cook for 15 minutes, then add vermicelli and tofu, cook for another 5 minutes, season with soy sauce and sesame oil.
• Nutritional Value of the Dish: 190 kcal, protein 12 g, fat 5 g, carbohydrates 26 g per serving.
• Culinary Features: popular dish of vegetarian Chinese cuisine, often prepared during fasting periods and religious restrictions.