Mushroom-soup

Mushroom and spring onion noodle soup

A fragrant dish with zingy fresh ginger and crunchy vegetables

By , 20 December 2019

(21 votes)

Mushroom and spring onion noodle soup

  • 20 Mins

  • Serves: 4

Nutritional Info
Each 342g serving contains

  • Energy

    773KJ

    185KCAL

    9%

  • Fat

    3.4g

    low

    5%

  • Saturates

    0.3g

    low

    2%

  • Sugars

    4.1g

    low

    5%

  • Salt

    0.89g

    low

    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 226kJ/54kcal.
Ingredients
  • 1tsp rapeseed oil
  • 2 cloves garlic, thinly sliced
  • 1tbsp Asda Easy Ginger
  • 115g pack Extra Special British Shiitake Mushrooms, sliced
  • 200g frozen sweetcorn
  • 160g pack mangetout
  • 2 spring onions, white parts sliced and green parts shredded
  • 1tbsp reduced-salt soy sauce
  • 1 reduced-salt veg stock cube, made up to 800ml
  • 225g Asda Rice Noodles
Method

  • Heat the oil in a large pan and fry the garlic for 1-2 mins until starting to brown. Stir in the ginger and mushrooms and cook, stirring, for 2 mins.

  • Add the frozen sweetcorn, the mangetout and the white part of the spring onions, then pour over the soy sauce and stock. Bring to a simmer and cook for 3 mins or until the mangetout has turned bright green. Add the rice noodles, stir together, and cook for 2 mins to heat through.

  • Divide the soup between 4 bowls and top with the shredded green spring onion to serve.