A warming and delicious cool weather soup, this hearty Asian corn broth with noodles will leave you feeling souper!.

Prep Time : 0:10 | Cook Time : 0:08 | Total Time : 0:18 | Serving : 4 person.

Ingredients

• 1 140g jar corn kernels

• 1/4 cup sliced water chestnuts, drained

• 50g rice vermicelli noodles

• 8 (about 60g) snow peas, trimmed, diagonally sliced

• 375ml (1 1/2 cups) hot water

• 250ml (1 cup) Massel vegetable liquid stock

• 3 teaspoons soy sauce

• 2 green shallots, trimmed, thinly sliced

Method

• Step 1

  Combine the corn kernels, water chestnuts, noodles, snow peas, water, vegetable stock and soy sauce in a medium saucepan. Cover and bring to boil over medium-high heat. Reduce heat to medium and simmer, covered, for 4-5 minutes or until the noodles are tender.

• Step 2

  Use tongs to place noodles into serving bowls. Ladle over hot broth and sprinkle with green shallots.