Mushroom and spring onion noodle soup

Name: Mushroom and spring onion noodle soup | Asda Good Living
Total time: 20 min
Yield: 4
Cuisine: Japanese
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

A fragrant dish with zingy fresh ginger and crunchy vegetables

By Asda Good Living,20th December 2019

(24 votes)

Cook: 20 Mins

Serves: 4

Price: 94p per serving

Nutritional Information

Each 342g serving contains

Energy
773kj
185kcal

Fat
3.4g

Low
5%

Saturates
0.3g

Low
2%

Sugars
4.1g

Low
5%

Salt
0.89g

Med
15%

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.