This soup brings together the simple flavours of the earthy chestnut mushrooms and ginger braised pak choi and elevates them with the Chinese five spice.
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Heat the oil in a large saucepan and fry the white parts of the pak choi, plus the mushrooms and ginger for 1-2 minutes.
Add the vegetable stock, five spice and bamboo shoots, and bring to the boil. Cover and simmer for 5 minutes.
Heat the grain pouch according to the pack instructions and stir into the broth, along with the green parts of the pak choi. Heat until pak choi is wilted.
Typical values per serving when made using specific products in recipe
Energy | 1,298kJ/ 308kcals |
|---|---|
Fat | 9.9g |
Saturated Fat | 1.8g |
Carbohydrates | 42.6g |
Sugars | 3.1g |
Fibre | 9.9g |
Protein | 12.2g |
Salt | 0.3g |
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