Vietnamese-style chicken soup | The Barossa Mag

Ingredients

• 2L salt reduced, good quality chicken or vegetable stock
• 1 large fresh red chilli, deseeded and thinly sliced
• 4cm piece of fresh ginger, peeled and grated
• 40g dried shiitake mushroom slices
• 425g tin baby corn spears, drained and rinsed (or one tray of fresh)
• 4 cloves garlic, finely diced
• 2 eggs
• 6 tablespoons cornflour
• 500g chicken breast, thinly sliced (replace with tofu for a vegetarian version)
• 3 bunches bok choy, chopped
• 270g ramen noodles (or gluten free alternative)
• 1 bunch coriander, roughly chopped
• 4 spring onions, thinly sliced