Chicken, corn and noodle soup

SERVES 4 PREP + COOK TIME 30 MINUTES

1 tablespoon vegetable oil 1 medium onion (150g), chopped finely

2 cloves garlic, crushed

3cm piece fresh ginger (15g), grated 1 litre (4 cups) chicken stock

2 cups (500ml) water

125g canned creamed corn

420g canned corn kernels, rinsed, drained

125g dried wheat noodles

350g chicken breast fillets, sliced thinly 2 tablespoons Japanese soy sauce

100g baby spinach leaves

4 spring onions, chopped coarsely

1 Heat oil in large saucepan over medium heat; cook onion, garlic and ginger, stirring, 5 minutes or until onion softens.

2 Add stock, the water, creamed corn and corn kernels to the pan; cover, bring to the boil over high heat.

3 Reduce heat to low-medium; simmer, uncovered, for 5 minutes.

4 Carefully break the noodles in half and add to the pan. Simmer, uncovered, for 2 minutes. Stir to separate noodles.

5 Add chicken to the pan with soy sauce; simmer, uncovered, 1 minute or until chicken is cooked through. Add extra soy sauce to taste, if needed.

6 Stir in spinach; season to taste.

Using a ladle, divide the soup between bowls. Sprinkle with spring onion.