Corn broth with rice noodles

A warming and delicious cool weather soup, this hearty Asian corn broth with noodles will leave you feeling souper!.

Recipe «Corn broth with rice noodles» presented in category Recipes / Soups, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author sheff would need: 1 140g jar corn kernels, 1/4 cup sliced water chestnuts, drained, 50g rice vermicelli noodles, 8 snow peas, trimmed, diagonally sliced, 375ml hot water , 250ml vegetable stock, 3 tsp soy sauce, 2 green shallots, trimmed, thinly sliced .

Ingredients:

• 1 140g jar corn kernels 
• 1/4 cup sliced water chestnuts, drained 
• 50g rice vermicelli noodles 
• 8 snow peas, trimmed, diagonally sliced 
• 375ml hot water 
• 250ml vegetable stock 
• 3 tsp soy sauce 
• 2 green shallots, trimmed, thinly sliced 

Instructions

1. Combine the corn kernels, water chestnuts, noodles, snow peas, water, vegetable stock and soy sauce in a medium saucepan. Cover and bring to boil over medium-high heat. Reduce heat to medium and simmer, covered, for 4-5 minutes or until the noodles are tender.
2. Use tongs to place noodles into serving bowls. Ladle over hot broth and sprinkle with green shallots.