INGREDIENTS

Shrimps with Shiitake Mushroom and Broccoli Soup with

  • 1 teaspoon fresh ginger cut into thin strips
  • 0.5 cup shiitake mushrooms or 50 g, cut into slices
  • 5 cups or 1250 ml water
  • 1 teaspoon oyster sauce
  • 1 sachet MAGGI Spring Season Soup
  • 250 g peeled shrimps ,medium size, cleaned and cut each into 2 pieces
  • 110 g Broccoli cut into small florets
NUTRITIONAL INFORMATION

Shrimps with Shiitake Mushroom and Broccoli Soup with

Source: https://www.maggime.com/en/recipes/shrimps-with-shiitake-mushroom-and-broccoli-soup/17168

  • Energy 101 (Kcal)
  • Protein 12 (g)
  • Carbohydrate 10 (g)
  • Total Fat 1.3 (g)
HOW TO PREPARE

Shrimps with Shiitake Mushroom and Broccoli Soup with

1
In a medium non-stick saucepan, combine ginger, mushroom, water, oyster sauce and MAGGI Spring Season Soup. Stir occasionally to boil.
2
Add the shrimps and simmer for 6 minutes then add the broccoli and simmer for 4 minutes.
3
Stir with coriander leaves and serve.
REVIEWS

Shrimps with Shiitake Mushroom and Broccoli Soup with

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