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INGREDIENTS

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 cup soy bean sprouts
  • 1 pinch Coriander leaves
NUTRITIONAL INFORMATION

Mushroom and Ginger Soup with

  • Energy 78 (Kcal)
  • Protein 2.6 (g)
  • Total Fat 1.7 (g)
HOW TO PREPARE

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 boil then simmer on low heat for 10 minutes, uncovered.
4
Add bean sprouts and stir then garnish with coriander leaves and serve.
REVIEWS

Mushroom and Ginger Soup with

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