We tried this soup a couple of weeks back and were blown away at how tasty and filling it was! Perfect for all seasons as a light bite or a meal in its own right - what’s not to love!

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Quick and simple to make, this soup is best enjoyed fresh.

Ingredients

Serves 2

• 900ml chicken or vegetable stock (or Miso soup mix)

• 1 boneless chicken breast (about 175g)

• 1 tsp chopped fresh ginger (we use ginger paste because we’re lazy)

• 1 garlic clove finely chopped or pressed

• 50g rice or wheat noodles

• tbsp canned or frozen sweetcorn

• 2-3 chestnut mushrooms, finely sliced (we put more in because we love a good ‘shroom)

• 2 spring onions, shredded

• 2 tsp soy sauce (plus extra for serving)

• fresh basil leaves and chilli flakes for serving

Method

• Step 1

  Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

• Step 2

  Put the chicken on a board and shred it into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.

• Step 3

  Ladle into two bowls and scatter over the remaining spring onion, basil leaves and chilli, if using. Serve with extra soy sauce.

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Serve straight away and enjoy!

Title Image: via Good Food

Main Image: Robert Bye via Unsplash

Making Images: Becca Tapert via Unsplash, Rebecca Klassen via Unsplash

Recipe: Courtesy of Mary Cadogan via Good Food