with Sweetcorn & Spring Onion
A warm soup is something to get excited about for two reasons. First, it’s super easy to make with no fuss and lots of taste. Second, it’s packed with mushrooms and veggies - simply delicious! *This recipe is under 650kcal per serving.* *Unfortunately, this week’s edamame-hemp dumplings were in short supply, so we've replaced them with portabello mushrooms. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Garlic
3 clove
Carrot
1
Celery
1 stalk
Spring onion
1 bunch
Sweetcorn
1 tin
Portabello mushrooms
4
Ginger paste
1 packet
Sweet Soy Seasoning
1 packet
Soy sauce
1.5 tbs
Sesame oil
0.5 tbs
Water
3 cup
Char siu paste
1 packet
Vegetable stock powder
1 sachet
Asian Greens
1 bag
• Finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery, spring onion and portabello mushrooms. Drain the sweetcorn.
• Heat a large deep frying pan over high heat with a drizzle of olive oil. Cook mushrooms until tender, 3-4 minutes. • Add sweetcorn, carrot and celery and cook until lightly browned and tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, ginger paste and sweet soy seasoning until fragrant, 1-2 minutes. • Add the soy sauce, sesame oil, the water, char siu paste (see ingredients) and vegetable stock powder. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Return veggies to the pan and stir to combine.
• Divide char siu broth and veggies between bowls. • Garnish with spring onion to serve. Enjoy!
1911
kJ
Energy (kJ)
10.9
g
Fat
1.6
g
of which saturates
68.8
g
Carbohydrate
25.1
g
of which sugars
16.4
g
Protein
2450
mg
Sodium
