Fragrant Chicken & Sweetcorn Soup

Name: Fragrant Chicken & Sweetcorn Soup with Udon Noodles & Asian Greens
Total time: 20 min
Yield: 2
Ingredients: olive oil; plain flour; soy sauce; brown sugar; water; sesame oil; 1 Udon Noodles; 1 Carrot; 1 Asian Greens; Garlic; 1 Sweetcorn; 1 Chicken Breast Strips; 1 Sweet Soy Seasoning; 1 Ginger Paste; 1 Chicken-Style Stock Powder; 1 Coriander

with Udon Noodles & Asian Greens

Get up to $175 off

Chicken and sweetcorn soup is an absolute classic, don’t you think? Tender chicken, slurp-worthy udon noodles, and bursts of corn come together in a rich, savoury broth. A hit of ginger paste adds a punchy twist, and you’ve got a cosy, flavour-packed bowl that’s pure comfort with every bite!

Allergens:

Gluten

•Soja

•Sesamzaad

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Udon Noodles

Carrot

Asian Greens

Garlic

Sweetcorn

Chicken Breast Strips

Sweet Soy Seasoning

Ginger Paste

Chicken-Style Stock Powder

Coriander

Not included in your delivery

olive oil

plain flour

soy sauce

brown sugar

water

sesame oil

Nutrition Values

Energy (kJ)1851 kJ

Calories442 kcal

Fat6.6 g

of which saturates2.2 g

Carbohydrate54 g

of which sugars15.7 g

Dietary Fibre13.3 g

Protein42 g

Sodium2297 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil kettle. Half-fill a large saucepan with boiling water.
Cook udon noodles over medium-high heat until tender, 1-2 minutes.
In last minute of cook time, gently stir noodles with a fork to separate.
Drain, rinse and set aside.

Meanwhile, slice carrot into half-moons. Roughly chop Asian greens. Finely chop garlic. Drain sweetcorn. Cut chicken breast into 2cm chunks.
In a small bowl combine plain flour and a splash of water, then stir until dissolved.
Return saucepan to high heat, with a drizzle of olive oil. Cook sweetcorn and chicken breast, until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

Add carrot, sweet soy seasoning, garlic and ginger paste to the pan, and cook, tossing, until warmed through, 2-3 minutes.
Add chicken-style stock powder, soy sauce, brown sugar, water and flour mixture, and bring to a boil. Simmer until slightly reduced, 2-3 minutes.
Add noodles, Asian greens and sesame oil, and stir until slightly wilted, 2-3 minutes. Season with pepper.