This recipe is joined by corn for a touch of sweetness that’s hard to come by in noodle soups. Because of that, you may find that it is a hit with the kids – making it a great find with its heartiness from chicken, spinach, corn and more – as well as its simple preparation process.
Ingredients
- 1 (150 g) brown onion, finely chopped
- 2 clove garlic, crushed
- 3 cm (15 g) fresh ginger, peeled, finely grated
- 420 g canned corn kernels, rinsed, drained
- 1 tbsp vegetable oil
- 4 cups (1 litre) chicken stock
- 2 cups (500 ml) water
- 125 g canned creamed corn
- 4 green onions, trimmed, coarsely chopped
- 125 g dried wheat noodles
- 350 g chicken breast fillets, thinly sliced
- 2 tbsp Japanese soy sauce
- 100 g baby spinach leaves
Steps
Heat oil in a large saucepan on the stove over medium heat for 1 min. Add onion, garlic and ginger and stir with a wooden spoon for about 5 mins or until the onion is soft.
Add stock, water and both corns to the pan. Place lid on pan, turn heat to high and bring to the boil.
Keep the green parts of green onion in a small bowl; add the white parts to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 mins.
Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 mins. Stir to separate the noodles.
Add chicken to pan and simmer, uncovered, about 1 min or until the chicken is cooked. Add extra soy sauce to taste, if needed.
Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.