Chicken & corn noodle soup

Method

(This recipe is gluten and dairy free.)

Finely chop the garlic and spring onions, and grate the ginger.

Drizzle the oil into a large pot over medium heat. Add the garlic, ginger and half the spring onions. Fry until fragrant and softened.

Add the soy, mirin and sesame oil, continuing to stir for a minute. (You could use tamari instead of soy for another gluten-free option.)

Add the chicken stock and bring to a boil, then reduce the heat to a low simmer.

Cut each chicken breast (Mt Barker or Lilydale) in half and then add  to the stock. Poach for about 15 minutes. (See handy tip below.)

Once the chicken breast is cooked through, remove from the soup and allow to rest for a few minutes. Then using two forks, shred the chicken into small pieces and add back into the soup.

Prepare the corn (from West Australian Corn Growers) by cutting off the kernels with a sharp knife, discarding the cobs. Add the kernels to the soup and simmer for a few minutes, until the corn is just cooked through (it will change colour to a golden yellow).

While the soup is simmering, prepare your choice of noodles according to packet instructions and divide into four bowls. (See handy tip below.)

Whisk the eggs together in a bowl, and then turn the soup off the heat. Pour in the eggs, and slowly whisk, allowing the eggs to turn into long ribbons. This will also help to thicken the soup.

Divide the soup evenly into the four bowls over the cooked noodles. Top with the remaining spring onions and serve immediately.