Level: Easy
Time: 15 mins (prep and cook)
Yield: 1 big bowl
Ingredients
- 500ml Chicken or Vegetable Stock
- 1 red chilli, finely sliced
- 1 garlic clove, finely sliced
- 1 inch ginger, julienned (finely sliced batons)
- 1 carrot, jilienned (finely sliced batons)
- 1 corn cobette / half cob (or tinned sweetcorn)
- 1 Handful of spinach, cabbage or other leafy greens
- 1 heaped tsp miso paste
- Soy Sauce
- Lemon
- 1 portion dried noodles
- Sesame seeds (optional)
Notes & Tips
- We used Tesco’s own Miso Paste, it can be found in the spice aisle.
- Bulk up the protein by adding a some roast or fried chicken or pork.
- Make it vegan by using vegan vegetable stock and noodles.
- If using fresh corn cobette, microwave it for 5 minutes during the first simmer then slice off the corn kernels.
Method
- Pour the stock into a saucepan on medium-high heat, bring to a boil then turn down to a simmer. Add the chilli, garlic and ginger, simmer for five minutes.
- Add the carrot, corn and leaves, simmer for a further five minutes. Place the noodles in a separate pot or bowl and cover with boiling water, leave for five minutes as well.
- After five minutes stir in the miso, a drizzle of soy sauce and a squeeze of lemon juice (about 1/4 lemon).
- Drain the noodles and place in a bowl, top with the soup and scatter over sesame seeds. Enjoy 🙂
Cork Cooks 