Just about every culture in the world has some version of noodle soup, and it’s not hard to see why! There’s nothing quite as perfect on a cold night. This Asian-style soup with silky mushrooms and corn is perfectly fresh – we love the addition of fresh spinach at the very end.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
egg noodles(ContainsEgg, Gluten)
baby spinach leaves
long red chilli
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
To prepare the ingredients, peel and crush the garlic, and peel and slice the ginger. Slice the onion into semi-circles. Deseed the long chilli and finely slice. Remove the corn kernels and reserve the cob. Slice the mushrooms, and chop the chives. Slice the lime into wedges.
Bring a large pot of water to the boil and cook the egg noodles according to the packet instructions or until tender. Drain, rinse and set aside.
Heat some vegetable oil in a large pot over a medium heat. Add the garlic, ginger, brown onion and half of the long chilli and cook for 2-3 minutes. Add the vegetable stock powder, boiling water, and the stripped corn cob to the pot and cover. Allow it to simmer for 5 minutes. Add the button mushrooms to the pot and cook for a further 5 minutes or until the mushrooms are just cooked through.
Add the soy sauce and brown sugar to the pot, taste and season accordingly. Remove the corn cob then add the corn kernels and the cooked noodles to the pot and cook for 1-2 minutes until the corn kernels are bright yellow but still tender.
Divide the baby spinach between serving bowls, add the noodles, and ladle over the soup. Garnish with the remaining chilli, chives, and serve with lime wedges.