Mushroom and Ginger Soup

Mild flavor. Evan and I both thought it needed a little something extra, but couldn't figure out what that was. Feel free to experiment and let me know!

From 100 Best Fresh Soups

Ingredients:
~4 and 1/2 oz. portobello or cremini mushrooms
~4 cups hot vegetable stock (I used chicken stock because I had it on hand)
~4 and 1/2 oz. rice vermicelli noodles
~2 tsp. corn oil
~3 garlic cloves, crushed
~1 inch piece of ginger, peeled and shredded
~1 tsp. light soy sauce
~4 and 1/2 oz. bean sprouts
~fresh cilantro to garnish

1. Cook the noodles for 2-3 minutes in boiling water, then drain and rinse. Reserve until required.
2. Heat the corn oil in a large skillet. Add the garlic and ginger, stir, and add the mushrooms. Stir over high heat for 2 minutes.
3. Add the vegetable stock and bring to a boil. Add the soy sauce. Stir in the bean sprouts and cook until tender.
4. Place some noodles in each soup bowl and ladle the soup on top. Garnish with cilantro and serve immediately.