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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.
Per Portion of 300g
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