Vickys Flu-Busting Chicken Noodle Soup with Vegan Option

• 1800 ml chicken or vegetable stock
• 350 grams chicken breast or cubed 'tofu' from my Soy-Free (chicken flavour) tofu recipe link below
• 2 clove finely chopped garlic
• 2 tsp fresh grated ginger
• 100 grams rice noodles
• 4 tsp Vickys Soy Sauce Substitute from the link below
• 4 spring onions, sliced
• 4 tbsp sweetcorn
• 4 mushrooms, thinly sliced
• 1 finely sliced chilli, sliced spring onion and mint leaves to garnish if desired

1. Put the stock, chicken / 'tofu', ginger and garlic in a pan.
2. Half cover and simmer for 20 minutes until the chicken is cooked through
3. Remove the chicken and shred or slice then return to the pan.
4. If using tofu just leave it cubed
5. Add the rice noodles, spring onion, sweetcorn, mushrooms and 'soy sauce' and let simmer a further 3 minutes until cooked through
6. Serve with garnish sprinkled on top if desired
7. I like to add some chilli flakes or a little squeeze of thai sweet chilli sauce to give a little extra flavour if I'm feeling especially under the weather

chicken, chicken, garlic, ginger, rice noodles, soy sauce substitute, spring onions, sweetcorn, mushrooms, chilli

Taken from cookpad.com/us/recipes/335419-vickys-flu-busting-chicken-noodle-soup-with-vegan-option (may not work)