Asian Portabello Mushrooms & Char Siu Broth
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1
carrot
1 stalk
celery
1 bunch
spring onion
1 tin
sweetcorn
4
portabello mushrooms
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
char siu paste
(Contains Soy; May be present Egg, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
vegetable stock powder
1 bag
Asian Greens
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
sesame oil
(Contains Sesame; )
3 cup
water
Nutrition Values
Utensils
Cooking Steps
• 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!