Chinese Chicken And Noodle Soup - cooking recipe

Ingredients

4 cups chicken or vegetable stock
2 (7 oz) chicken breast fillets
1 tbsp fresh ginger, chopped
1 clove garlic, finely chopped
8 oz fresh vermicelli noodles
3/4 cup canned sweet corn, drained
3.5 oz button mushrooms, thinly sliced
1 tbsp soy sauce, plus extra to serve
4 None spring onions, sliced on a bias
1/4 cup fresh mint, cilantro or basil leaves, finely sliced
None None finely sliced chili (optional), to serve

Preparation

In a large saucepan, bring stock and 3 cups water to a boil. Reduce heat to low. Add chicken, ginger and garlic. Simmer for 8 mins, until chicken is cooked through. Remove chicken. Let cool slightly then shred.
Return shredded chicken to stock. Add noodles, corn, mushrooms and soy sauce. Simmer for 3-4 mins, until noodles are tender.
Ladle into bowls and sprinkle with spring onions, herbs and chili, if using. Serve with extra soy sauce for drizzling.