Mushroom And Ginger Soup Recipe | MAGGI® Arabia

Mushroom and Ginger Soup

This soup heals everything - ills, headaches, stress. Combining the authentic taste of mushrooms and the spicy ginger flavours, this one is a good go for a light dinner.


  • 8 pieces dried shiitake mushrooms or 30 g
  • 1 teaspoon vegetable oil
  • 3 cloves garlic, crushed
  • 1 tablespoon fresh ginger, finely shredded
  • 1 sachet MAGGI® Spring Season Soup
  • 5 cups water or 1250 ml
  • 1 tablespoon light soy sauce
  • ¾ cup soy bean sprouts or 90 g
  • Pinch of coriander leaves, for garnishing

How to Prepare

  1. Soak dried mushrooms in hot water for 30 mins, then strain and cut into slices.
  2. Heat oil in a large saucepan and sauté garlic and ginger for 1 min or until tender.
  3. Add MAGGI® Spring Season Soup, water, soy sauce, and mushrooms. Bring to boil, then simmer on low heat for 10 mins, uncovered.
  4. Add bean sprouts and stir, then garnish with coriander leaves and serve.

Nutritional Info

Energy: 78.00 Kcal
Protein: 2.60 g
Carbohydrate: 14.00 g
Fats: 1.70 g

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