Bacon, Sweetcorn & Carrot Noodle Soup
with Veggies & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Crispy Shallots
1 tin
Sweetcorn
Daikon Noodles
100 g
Diced Bacon
1 sachet
Chicken-Style Stock Powder
1 packet
Ginger Paste
1
Carrot
1
Asian Greens
1 sachet
Mushroom Powder
Nutrition Values
Cooking Steps
• Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain the sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and sweetcorn, breaking bacon up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 2-3 minutes. • Add garlic & herb seasoning and ginger paste and cook until fragrant, 1-2 minutes. TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Return bacon and corn to the pan, then add the water, mushroom powder (see ingredients), chicken-style stock powder, soy sauce and sesame oil and bring to a simmer. • Once the water is simmering, add daikon noodles and Asian greens and cook until tender, 3-4 minutes. • Season to taste with salt and pepper.
• Divide sweetcorn, bacon soup and daikon noodles between bowls. • Sprinkle over crispy shallots to serve. Enjoy!
