- 8 pieces dried shiitake mushroom or 30 g
- 1 teaspoon vegetable oil
- 3 cloves crushed garlic
- 1 tablespoon fresh ginger finely shredded
- 150 g beef fillet, shedder
- 1 sachet MAGGI Spring Season Soup
- 5½ cups water or 1375 ml
- 1 tablespoon soy sauce
- 5 g coriander leaves, for garnishing
Beef Ginger Soup
INGREDIENTS
Beef Ginger Soup with
Beef Ginger Soup with 
- 8 pieces dried shiitake mushroom or 30 g
- 1 teaspoon vegetable oil
- 3 cloves crushed garlic
- 1 tablespoon fresh ginger finely shredded
- 150 g beef fillet, shedder
- 1 sachet MAGGI Spring Season Soup
- 5½ cups water or 1375 ml
- 1 tablespoon soy sauce
- 5 g coriander leaves, for garnishing
HOW TO PREPARE
Beef Ginger Soup with
Beef Ginger Soup with
1
Soak dried mushrooms in hot water for 30 minutes then strain and cut into thin slices.
2
Heat oil in a large saucepan, add and cook garlic and ginger on a medium heat for 1 minute or until tender. Add beef and cook for 4 minutes or until brown.
3
Add MAGGI Spring Season Soup, water, soy sauce and mushrooms. Bring to a boil then simmer on low heat for 10 minutes, uncovered.
4
Garnish with coriander leaves and serve.
NUTRITIONAL INFORMATION
Beef Ginger Soup with
Beef Ginger Soup with
- Energy 145 (Kcal)
- Protein 7.9 (g)
- Carbohydrate 14 (g)
- Total Fat 6.8 (g)
REVIEWS
Beef Ginger Soup with
