Chinese Vegetarian Noodle Soup

Method

  1. Add a splash of olive oil to a large saucepan and heat over medium heat. Add onion and garlic and cook for 5 minutes or until onion is translucent. Add mushrooms and ginger and fry for another minute.
  2. Dissolve the stock powder in 1½ litres of boiling water and add to the saucepan, followed by the corn, soy sauce and lime juice. Simmer gently for 20 minutes.
  3. After the soup has simmered, add kale and cook for a further 5 minutes.
  4. Once kale has cooked a little, lower noodles into soup and simmer for a minute, using a fork to carefully separate them. Then gently crack eggs into soup and cook for 5 minutes. Carefully ladle each egg out and set aside. Divide soup amongst bowls, topping each with an egg and then serve.