Chicken & Corn Soup


Chicken and corn go so well together


  • 90g (1 bundle) Hakubaku Organic Somen noodles
  • 750ml chicken or vegetable stock
  • 1 tbsp ginger, grated
  • 500ml water
  • 2 tbsp sherry, dry
  • 1 tbsp light soy sauce
  • 1 chicken breast fillet
  • 1 carrot, sliced
  • 150g snow peas or snap peas, trimmed and sliced
  • corn kernels off one cob or one small can of baby corn
  • 4 green onions, trimmed and sliced
  • 1 tsp sesame oil


    1. Place the chicken stock, water, ginger, sherry and soy sauce in a large saucepan over medium heat.
    2. Bring to a simmer. Add the chicken and poach for 10-12 minutes or until just cooked through.
    3. Transfer the chicken to a plate and slice or shred the chicken. Set aside.
    4. Prepare Somen as per packet instructions. Drain, rinse and drain again. Set aside.
    5. To the broth, add carrot, corn and half the green onion and cook for 2 minute or until just tender. Add snow peas and cook for 2 minutes.
    6. Remove broth from heat. Refresh noodles in boiling water and drain again.
    7. Place Somen in a bowl, ladle the soup over the noodles and top with a drizzle of sesame oil and the remaining green onions.

    Serve immediately.


Find more recipes

Chasoba Recipes
Lover's Mushroom Ramen (for two)
Ramen Recipes
Soba Recipes
Somen Recipes
Stir-fried Pork with Soba Noodles and Sweet Soy Sauce
Udon Recipes
Yakisoba Recipes