1.8L chicken or vegetable stock (or Miso soup mix)
2 boneless, skinless chicken breasts or thighs
2 tsp chopped fresh root ginger
2 garlic clove, finely chopped
100g rice or wheat noodles
Small tin of sweetcorn
6 mushrooms, thinly sliced
4 spring onions, shredded
½ small courgette, thinly sliced
Handful of thinly shredded cabbage
2 tsp soy sauce, plus extra for serving
Pinch of chilli flakes (optional)
Chopped parsley or coriander leaves, to serve
- Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
- Return the chicken to the stock with the noodles, corn, mushrooms, courgettes, cabbage, half the spring onions, chilli flakes (optional) and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into bowls and scatter over the remaining spring onions and herbs. Serve with extra soy sauce for sprinkling.