Chicken & Corn Soup


Simple and warming – fresh flavours make all the difference.


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 kernals off one cob
or one small can of baby corn
4 green onions, trimmed and sliced
1 tsp sesame oil


Method- Place the chicken stock, water, ginger, sherry and soy sauce in a large saucepan over medium heat.

Bring to a simmer. – Add the chicken and cook for 8 minutes or until just cooked through.

Transfer the chicken to a plate and shred using forks.- Return chicken to the pan with the noodles.

Cook, stirring occasionally, for 8 minutes or until heated through and noodles are tender. – Add carrot, snow peas, corn and half the green onion and cook for 1 minute or until just tender.

Remove from heat.- Ladle the soup evenly among serving bowls and top with remaining green onions and serve immediately.


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