Chicken Corn & noodle Soup

6 cups water
2 tbls MA’s Chicken Stock Powder
250g chicken breasts
2 tbls soy sauce
3 tsp finely grated fresh ginger
1 tbls cornflour
350g of fresh corn cut from the cob (this is around 2 cobs of corn
2 egg whites
2 tsp New Beginnings Sesame oil
6 green shallots, thinly sliced
Salt & freshly ground black pepper
Handful  vermicelli

Step 1

Place the water, chicken stock and chicken in a large saucepan over a high heat.

Step 2

When the water begins to boil, reduce heat and simmer for 5 minutes or until chicken is cooked through.

Step 3

Remove chicken from the saucepan and finely shred.

Step 4

Add soy sauce, corn and ginger to the saucepan containing the stock. Continue to cook for 5 minutes.

Step 5

Mix the cornflour in a little room temperature water and gradually add to the stock.

Step 6

Keep stirring over a low heat and add the chicken and noodles. Continue to cook for a further 5 minutes, stirring occasionally.

Step 7

Whisk egg whites in a separate bowl and gradually add the egg whites into the soup whilst stirring constantly.

Step 8

Once the egg begins to cook and white ribbons appear remove from heat.

Step 9

Add sesame oil and seasoning and serve sprinkled with shallots.