Nutrition Facts
Calories
450
450
Protein (g)
12.5
12.5
Fat (g)
0.2
0.2
Carb (g)
11.7
11.7
- 900ml chicken or vegetable stock (or Miso soup mix)
- 1 boneless, skinless chicken breast (about 175g)
- 1 tsp chopped fresh ginger
- 1 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
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.
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