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Mushroom and Ginger Soup Recipe

Mushroom and Ginger Soup

Soups


Total Time : Serves 5
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HOW TO PREPARE Mushroom and Ginger Soup Recipe

Soak dried mushrooms in hot water for 30 minutes then strain and cut into slices.

Heat oil in a large saucepan and sauté garlic and ginger for 1 minute or until tender.

Add MAGGI Spring Season Soup, water, soy sauce and mushrooms. Bring to boil then simmer on low heat for 10 minutes, uncovered.

Add bean sprouts and stir then garnish with coriander leaves and serve.

Nutritional Information For Mushroom and Ginger Soup Recipe

Per Portion of 300g

Energy : 78.00 Kcal
Protein : 2.60 g
Carbohydrate : 14.00 g
Fats : 1.70 g

Your Grocery List

  • 8 pieces dried shiitake mushrooms or 30 g
  • 1 teaspoon vegetable oil
  • 3 cloves garlic, crushed
  • 1 tablespoon fresh ginger, finely shredded
  • 1 sachet MAGGI® Spring Season Soup
  • 5 cups water or 1250 ml
  • 1 tablespoon light soy sauce
  • ¾ cup soy bean sprouts or 90 g
  • Pinch of coriander leaves, for garnishing

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