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
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1 140g jar corn kernels
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1/4 cup sliced water chestnuts, drained
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50g rice vermicelli noodles
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8 (about 60g) snow peas, trimmed, diagonally sliced
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375ml (1 1/2 cups) hot water
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250ml (1 cup) Massel vegetable liquid stock
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3 teaspoons soy sauce
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2 green shallots, trimmed, thinly sliced
Method
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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.
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Step 2
Use tongs to place noodles into serving bowls. Ladle over hot broth and sprinkle with green shallots.