Corn With Mushroom And Noodle Soup Recipe | MAGGI® Arabia

Corn with Mushroom and Noodle Soup

The pleasant combination of sweet corn and mushrooms will leave you wanting for more. The flavours compliment each other and come together to make a delectable dinner for you.


  • 1 tablespoon vegetable oil
  • 1 cup mushrooms or 100 g, cut into quarters
  • 1 clove garlic, crushed
  • 1 tablespoon fresh ginger, finely shredded
  • 1 sachet MAGGI® Chicken Noodle Soup
  • 5 cups water or 1250 ml
  • 1 tablespoon oyster sauce
  • 1 tin canned sweetcorn, drained or 340 g
  • 1 medium carrot or 150 g, cut into thin round slices
  • 5 g coriander leaves, for garnishing

How to Prepare

  1. Heat oil in a medium non-stick saucepan and sauté mushroom over a low heat for 2 mins. Add garlic and ginger and stir for 1 min or until fragrant.
  2. Add MAGGI® Chicken Noodle Soup, water, oyster sauce and sweet corn. Bring to boil then simmer on low heat for 7 mins with occasional stirring.
  3. Add carrot and simmer for 3 mins. Stir in coriander leaves and serve.

Nutritional Info

Energy: 127.00 Kcal
Protein: 4.00 g
Carbohydrate: 23.00 g
Fats: 3.70 g

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