Mushroom and Ginger Soup

Name: Mushroom and Ginger Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 Minutes
Yield: 4-6 servings

With

10 minutes

15minutes

Economical

Ingredients 9 items

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

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 a boil then simmer on low heat for 10 minutes, uncovered.
Add bean sprouts and stir then garnish with coriander leaves and serve.

Another appetizer to accompany this chinese soup? Edamame! These are whole green soybeans which you can boil "al dente" and enjoy peeling and eating them. An extra benefit: They are very rich in proteins and low in calories!

What are the health benefits of shiitake mushrooms?

It's a type of exotic mushroom that adds great flavor to your dishes. Not only that, but it was shown that shiitake mushrooms also posesses anti-cancer properties.