Mary Cadogan’s aromatic broth will warm you up on a winter’s evening – it contains ginger, which is particularly good for colds.
Prep:10 mins
Serves 2
900ml chicken or vegetable stock (or Miso soup mix)1 boneless, skinless chicken breast (about 175g)1 tsp chopped fresh ginger1 garlic clove, finely chopped50g rice or wheat noodles2 tbsp sweetcorn, canned or frozen2-3 mushrooms, thinly sliced2 spring onions, shredded2 tsp soy sauce, plus extra for servingmint or basil leaves and a little shredded chilli (optional), to serve
STEP 1Pour 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 2Put 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 3Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
