Easy Chicken Noodle Soup
900mls chicken or vegetable stock (or miso soup mix)
1 boneless, skinless, chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g egg noodles
2-3 mushrooms thinly sliced
2 tbls sweetcorn (optional)
2 spring(green) onions, chopped
2 tsp soya sauce, plus extra for serving
basil leaves and a little chopped chilli to serve (optional)
Pour chicken or vegetable stock into a pan, add the chicken breast, root ginger and garlic.
Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes until the chicken is tender.
Remove the chicken to a board and shred into bite size pieces using two forks.
Return the chicken to the stock and the noodles, mushrooms, 1 chopped spring (green) onion.
Simmer for 3-4 minutes until noodles are tender.
Ladle into two bowls and scatter over the remaining spring (green) onion, basil leaves and chilli if using. Serve with extra soy sauce for sprinkling.