Chicken noodle soup

• chicken broth↗900ml ml

  or vegetable broth (or miso blend)

• boneless, skinless chicken fillet1

  (about 175g)

• fresh ginger↗1 tsp chopped tsp
• garlic clove↗1

  finely chopped

• rice↗50g g

  or wheat noodles

• corn↗2 tbsp tbsp

  canned or frozen

• mushrooms↗2-3

  thinly sliced

• green onion↗2

  chopped

• soy sauce↗2 tsp tsp

  plus extra for serving

• mint↗

  or basil leaves and a pinch of chili (optional), for serving

Step-by-step instructions

1. 1

   Pour the broth into a pot and add the boneless, skinless chicken fillet, ginger and garlic. Bring to a boil, then reduce the heat, partially cover and simmer for 20 minutes until the chicken is tender.

2. 2

   Place the chicken on a board and shred it into bite‑size pieces with a few forks. Return the chicken to the broth together with the rice, corn, mushrooms, green onion and soy sauce. Simmer 3‑4 minutes until the noodles are soft.

3. 3

   Divide the soup between two bowls and sprinkle with the remaining green onion, mint or basil leaves and chili if using. Serve with extra soy sauce.