FRAGRANT CHICKEN NOODLE SOUP
SERVES 4 PREP 10 MINS COOK 15 MINS
• 1.5 litres chicken stock
• 2 tsp miso soup mix or paste
• 3cm ginger, peeled, finely sliced
• 1 garlic clove, finely chopped
• 2 x 200g skinless chicken breasts
• 100g egg noodles
• 1 small corn cob, kernels removed (or 125g can)
• 50g fresh shiitake mushrooms, thinly sliced
• 2 green onions, shredded
• soy sauce, to taste
• snow-pea sprouts, to serve
1 In a large saucepan, combine stock, miso, ginger and garlic. Bring to the boil on high. Reduce heat to medium. Add chicken to gently simmering broth. Poach 10-12 mins. Remove from soup and set aside, covered, 5 mins.
2 Add noodles, corn, mushrooms and half the onions to stock. Simmer 3-4 mins until noodles are tender. Season with soy sauce. Remove from heat.
Slice chicken. Return to soup. Scatter over sprouts and remaining onion. To
