Spicy corn & mushroom noodle soup

Name: Spicy corn & mushroom noodle soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: A drizzle sesame oil; 1 pack portabello mushrooms; 1 onion (finely chopped); 1 chilli (finely chopped); A piece ginger (minced); 2 cloves garlic (minced); 1 L chicken stock; 2 packets egg noodles (cooked); 2 spring onions (thinly sliced); A handful Superb Herb coriander; 1/2 can creamed sweet corn; soy sauce (to taste)

A bowl of noodle and mushroom soup topped with green herbs on blue mat with chopsticks.

This spicy mushroom noodle soup is the perfect lunchtime meal for a chilly day - warming, satisfying and healthy. Remove the chilli for the kids and add corn for sweetness, they’ll love it!

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Prep Time 5

Cook Time 25

Total Time 30

Course Lunch, Soup

Servings people

Equipment

We cooked this Noodle soup in a Le Creuset Signature Cast Iron Casserole.

Ingredients

A drizzle sesame oil
1 pack portabello mushrooms
1 onion finely chopped
1 chilli finely chopped
A piece ginger minced
2 cloves garlic minced
1 L chicken stock
2 packets egg noodles cooked
2 spring onions thinly sliced
A handful Superb Herb coriander
½ can creamed sweet corn
soy sauce to taste

Instructions

In a deep pot over a medium heat, fry off the onion, garlic, ginger and chilli until translucent and fragrant with a drizzle of sesame oil.
Add the mushrooms and fry off for a further 2 minutes.
Add the chicken stock, creamed corn and spring onions. Season with a little soy sauce. Bring to the boil and bring down to a gentle simmer for 20 minutes.
While the soup is simmering, cook the egg noodles according to the packet instructions.
In the individual noodle bowls the noodles, place the noodles. Pour over the soup, garnish with coriander to serve.
Devour!