Ingredients

• 900ml chicken or vegetable stock (or Miso soup mix)
• 1 boneless, skinless chicken breast (about 175g)
• 1 tsp chopped fresh ginger
• 3 garlic clove finely chopped
• 50g rice or wheat noodles
• 2 tbsp sweetcorn canned or frozen
• 2-3 mushrooms thinly sliced
• 2 spring onions shredded
• 2 tsp soy sauce plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve

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 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, mint or basil leaves and chilli, if using. Serve with extra soy sauce.