Chinese Sweetcorn Soup


– 2 oz of dried noodles
– 1 ¼ cups of vegetable stock
– 2 ½ oz of baby sweetcorn
– Ground black pepper
– Sea salt
– Splash of cream


– Simmer the noodles with the vegetable stock and baby sweet corn for about 5 minutes until the sweetcorn has softened.

– Add a suitable amount of ground black pepper and salt; then add a splash of cream.

– Warm through and serve as desired.

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