- 1 tablespoon vegetable oil
- 1 cup mushrooms or 100 g cut into quarters
- 1 clove crushed garlic
- 1 tablespoon fresh ginger finely shredded
- 1 sachet MAGGI Chicken Noodle Soup
- 5 cups or 1250 ml water
- 1 tablespoon oyster sauce
- 1 tin canned sweetcorn, drained 340 g
- 1 medium carrot or 150 g, cut into thin round slices
- 5 g coriander leaves for garnishing
Corn with Mushroom and Noodle Soup
INGREDIENTS
Corn with Mushroom and Noodle Soup with
Corn with Mushroom and Noodle Soup with 
- 1 tablespoon vegetable oil
- 1 cup mushrooms or 100 g cut into quarters
- 1 clove crushed garlic
- 1 tablespoon fresh ginger finely shredded
- 1 sachet MAGGI Chicken Noodle Soup
- 5 cups or 1250 ml water
- 1 tablespoon oyster sauce
- 1 tin canned sweetcorn, drained 340 g
- 1 medium carrot or 150 g, cut into thin round slices
- 5 g coriander leaves for garnishing
NUTRITIONAL INFORMATION
Corn with Mushroom and Noodle Soup with
Corn with Mushroom and Noodle Soup with
- Energy 127 (Kcal)
- Protein 4 (g)
- Carbohydrate 23 (g)
- Total Fat 3.7 (g)
HOW TO PREPARE
Corn with Mushroom and Noodle Soup with
Corn with Mushroom and Noodle Soup with
1
Heat oil in a medium non-stick saucepan and sauté mushroom over a low heat for 2 minutes. Add garlic and ginger and stir for 1 minute or until fragrant.
2
Add MAGGI Chicken Noodle Soup, water, oyster sauce and sweet corn. Bring to boil then simmer on low heat for 7 minutes with occasional stirring.
3
Add carrot and simmer for 3 minutes. Stir with coriander leaves and serve.
REVIEWS
Corn with Mushroom and Noodle Soup with
