- 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
Shrimps with Shiitake Mushroom and Broccoli Soup
INGREDIENTS
Shrimps with Shiitake Mushroom and Broccoli Soup with
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
Shrimps with Shiitake Mushroom and Broccoli Soup with
- 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
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
