(Serves 4)

• 4 cups homemade or salt reduced vegetable stock

• 400g creamed corn

• 2 tablespoon salt-reduced soy sauce

• 2 tablespoon Chinese cooking wine or mirin

• 1 thumb sized piece ginger, finely grated

• 4 cloves garlic, finely grated

• 1 teaspoon cornflour

• 1 egg, beaten

• 2 cooked chicken breast, shredded

• 2 corn on the cob, kernels removed

• 100g vermicelli noodles

• 2 spring onions, sliced on the angle

1. Prep the flavour base

   In a large pot over medium–high heat, add the stock, creamed corn, soy sauce, cooking wine (or mirin), ginger and garlic. Bring to a gentle boil.
   (This is your flavour foundation, simple pantry staples doing the heavy lifting.)

2. Thicken the soup

   In a small bowl, stir together the cornflour and 1 tbsp water to make a smooth slurry. Slowly pour into the pot, stirring until the soup lightly thickens.

3. Cook the noodles

   Place vermicelli noodles in a heatproof bowl and cover with boiling water. Stand for 3–4 minutes, until tender. Drain and rinse under cold water to refresh.

4. Create the egg ribbons

   Take the soup off the heat. Slowly drizzle in the beaten egg, gently stirring to form soft, silky ribbons.

5. Bring it all together

   Add the shredded chicken, fresh corn kernels and noodles. Taste, then tweak with extra soy or a splash of cooking wine if you feel it needs a lift.

6. Serve and finish

   Ladle into four bowls and top with sliced spring onion for freshness and crunch.

Snapshot!

This cosy chicken, corn and noodle soup delivers 1965 kJ of steady energy with a generous 36 g protein to keep you satisfied. It stays light with just 11 g total fat and 3 g saturated fat, while the mix of aromatics and corn brings natural sweetness alongside 50 g carbohydrates and 16 g sugars.

Thanks to the veggies, you’ll pick up 8 g of dietary fibre, helping with fullness and digestion. With 788 mg sodium, it’s a flavour-forward bowl that stays comfortably on the moderate side for salt-conscious eaters.

 (Analysis uses homemade veggie stock & mirin)

What it means on the plate

This dish gives a high-protein, veggie-forward soup with moderate energy, gentle fats, and a satisfying amount of fibre thanks to the corn and aromatics. The sodium sits lower than many shop-bought soups, while the mix of grains and lean protein helps keep it balanced and steadying.

Food group balance → A light, veg-forward bowl with just enough noodles and a solid hit of lean protein to keep the balance beautifully steady.

• Grains 0.5 serves (noodles)

• Vegetables 4 serves (corn, ginger, garlic)

• Protein 1.2 serves (chicken & egg)

CWJ Takeaway

A cosy, flavour-packed bowl that’s light on the tummy, big on veg, and beautifully balanced from top to bottom.