Corn Vermicelli SoupIngredients

1 litre Australia’s Own Organic Chicken Style Stock
1 x tbsp olive oil
1 x clove garlic, crushed
1 x tsp grated fresh ginger
1 x 425gm can creamed corn
2 x teaspoons of egg replacer (or 2 eggs, lightly beaten) (optional)
2 x cobs of fresh corn, kernels removed
100gm vermicelli threads, soaked in boiling water and drained
4 – 6 squares grilled tofu, finely sliced
2 x spring onions, finely sliced

Method

  1. Heat the olive oil in a deep saucepan and gently sauté the garlic and ginger till fragrant.
  2. Carefully add the stock and creamed corn; bring to the boil and stir through egg mixture to create a noodle.
  3. Add the fresh corn kernels and allow to simmer for 3 minutes.
  4. When ready to serve the soup add the vermicelli noodles, tofu and garnish with spring onions.

Serves 4