This soup has a delicate golden color and velvety smooth texture and is substantial enough to be eaten as a light meal.

1-inch piece of fresh ginger—peeled

3 cups chicken stock

1 tablespoon soy sauce

½ teaspoon sesame oil

¾ cup canned creamed corn

1 oz (30g) dried rice vermicelli noodles

1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water

½ cup skinless rotisserie chicken breast—finely shredded

1 scallion (spring onion)—thinly sliced

CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.

Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.

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