- 8 pieces dried Shiitake mushrooms
- 1 teaspoon Vegetable oil
- 3 cloves Garlic
- 1 tablespoon fresh ginger
- 1 sachet MAGGI Spring Season Soup
- 5 cups Water
- 1 tablespoon Light soy sauce
- 3 cups soy bean sprouts
- 1 pinch Coriander leaves
INGREDIENTS
Mushroom and Ginger Soup with
Mushroom and Ginger Soup with
- 8 pieces dried Shiitake mushrooms
- 1 teaspoon Vegetable oil
- 3 cloves Garlic
- 1 tablespoon fresh ginger
- 1 sachet MAGGI Spring Season Soup
- 5 cups Water
- 1 tablespoon Light soy sauce
- 3 cups soy bean sprouts
- 1 pinch Coriander leaves
HOW TO PREPARE
Mushroom and Ginger Soup with
Mushroom and Ginger Soup with
1
Soak dried mushrooms in hot water for 30 minutes then strain and cut into slices.
2
Heat oil in a large saucepan and sauté garlic and ginger for 1 minute or until tender.
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
Add bean sprouts and stir then garnish with coriander leaves and serve.
NUTRITIONAL INFORMATION
Mushroom and Ginger Soup with
Mushroom and Ginger Soup with
- Energy 78 (Kcal)
- Protein 2.6 (g)
- Total Fat 1.7 (g)
REVIEWS
Mushroom and Ginger Soup with