Mushroom & Corn Noodle Soup

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.