Corn broth with rice noodles

Yummy Corn broth with rice noodles Recipe

A warming and delicious cool weather soup, this hearty Asian corn broth with noodles will leave you feeling souper!.
Corn broth with rice noodles
Prep Time : 0:10 | Cook Time : 0:08 | Total Time : 0:18 | Serving : 4 person.


  • 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


  • 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.

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