Mushroom and Ginger Soup

How to prepare

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