Name: Chicken and corn noodle soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 cup (1l) salt-reduced chicken or vegetable stock, or miso soup mix; 2 200g chicken breast fillets; 1 tablespoon chopped ginger; 1 clove garlic, finely chopped; 220 gram fresh singapore noodles; 125 gram can corn kernels, drained; 100 gram button mushrooms, thinly sliced; 1 tablespoon salt-reduced soy sauce, plus extra to serve; 4 green onions (shallots), sliced diagonally; 1/2 cup mint, coriander or basil, finely sliced; finely sliced chilli (optional), to serve

Chicken and corn noodle soup

Flavourful, aromatic chicken and corn noodle soup. Easy and soothing Asian-inspired soup is the perfect way to warm up and take the chill out of the air on a cold winter�s night.

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

4 cup (1l) salt-reduced chicken or vegetable stock, or miso soup mix

2 200g chicken breast fillets

1 tablespoon chopped ginger

1 clove garlic, finely chopped

220 gram fresh singapore noodles

125 gram can corn kernels, drained

100 gram button mushrooms, thinly sliced

1 tablespoon salt-reduced soy sauce, plus extra to serve

4 green onions (shallots), sliced diagonally

1/2 cup mint, coriander or basil, finely sliced

finely sliced chilli (optional), to serve

Method

1.Heat stock and 3 cups water in a large saucepan on high, until boiling. Reduce heat to low and add chicken, ginger and garlic. Simmer for 8 minutes, until chicken is cooked through. Remove chicken and set aside to cool slightly. Shred chicken.

2.Return shredded chicken to stock. Add noodles, corn, mushroom and soy sauce. Simmer for 3-4 minutes, until noodles are tender.

3.Ladle into bowls and scatter over green onion, herbs and chilli, if using. Serve with extra soy sauce for drizzling.

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