900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn
Sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onion, shredded
2 tsp soy sauce, plus extra for serving mint
or basil leaves and a little shredded chilli (optional), 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, half the spring onions and the soy sauce.
. Simmer for 3-4 mins until the noodles are tender.
. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using.
. Serve with extra soy sauce for sprinkling.