Ingredients

Method

• 1 l organic liquid chicken stock
• 2 sweetcorn cobs
• 1 x 400 g chickpeas can, drained and rinsed
• 150 g smoked pork, sliced into thin strips
• 300 g cooked Chinese noodles
• Coriander leaves a handful, chopped
• Baby spinach leaves, a handful
• Sea salt, to taste
• Soya sauce, to taste
• Chilli oil (optional)

Method

Ingredients

1. Heat the stock in a saucepan. Cut the corn off the cobs and add to the stock, along with the chickpeas.

2. Simmer for 10 minutes, then stir in the pork, noodles, coriander and spinach. Add sea salt and soya sauce to taste.

3. Serve immediately, spiked with chilli oil if you like.