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Ingredients 900ml chicken or vegetable stock (or Miso soup mix) 1 boneless, skinless chicken breast (about 175g) 1 tsp chopped fresh ginger 1 garlic clove, finely chopped 50g rice or wheat noodles 2 tbsp sweetcorn, canned or frozen 2-3 mushrooms, thinly sliced 2 spring onions, shredded 2 tsp soy sauce, plus extra for serving mint or basil leaves and a little shredded chilli (optional), to serve Method STEP 1 Pour 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 2 Put 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 3 Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce. #goodfood #goodfoodrecipes #easyhealthymeals #healthydinnerideas #japanesehomecooking #easylunch #detox #nowastemeals
