"chicken" and corn soup
serves 6

6 cups water
2 tbsp vegetarian "chicken" stock powder (massel is good)
2 cups frozen sweetcorn, thawed
1/2 tsp shredded fresh ginger
1 tin vegetarian chicken (available in the asian section at coles), drained and chopped
few tbsp cornflour mixed with few tbsp water
2 tsp sesame oil
300g block firm tofu, finely diced

bring water and stock poweder to a boil in a soup pot over medium heat. add ginger, turn heat down, and simmer for 5 minutes. add sweetcorn and "chicken" and cook on medium heat for 10 minutes. bring soup to a gentle boil. gradually stir in cornflour mixture, until a smooth texture is formed. you can add more to make it nice and thick. reduce heat to low. simmer for 3 minutes. gently mix in tofu cubes. simmer 5 minutes. add sesame oil and serve!

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