NOODLE SOUP

INGREDIENTS:

2 cups boiling water

1 x chicken stock cube

1 x 150g packet udon or ramen noodles

1 tablespoon/soup spoon soy sauce

1 x 125g can corn kernels

50g/quarter packet of firm flavoured tofu (I like honey/soy) – cut into bite sized cubes

1 x stem shallot/spring onion – green part sliced into small pieces

Kettle

4 cup measuring jug

Soup spoon

Knife

Bowl

Boil water in the kettle

Once boiled – pour water into the jug and add in stock cube stirring until dissolved

Add noodles and allow to seperate – usually takes a minute or so

Add soy sauce

Drain corn kernels using lid of the can and add kernels to jug

Stir ingredients

Add tofu

Stir through again

Pour into bowl and sprinkle with shallots

If you don’t have shallots at hand or you feel it’s a waste buying a bunch, use coriander/chilli flakes from your spice rack (check out cheap cheats)

Sometimes I eat from the jug – minimises washing up

You can reheat soup in the microwave for later if desired