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> Seafood Stock - Recipe
Chicken Noodle Soup
Serving : 2
30 ml PPremium Quality Seafood Stock
175 gm Boneless, skinless chicken breast
1 tsp Fresh root ginger, chopped
50 gm Rice or Wheat noodles
2 tbsp Sweet corn, canned or frozen
2-3 nos. Mushroom, thinly sliced
2 nos. Spring onion, shredded
2 tsp Soy sauce, plus extra for serving
Mint or Basil leaves and a little shredded chili (optional), to serve

  1. Prepare the stock according to the recommended ratio (or according to taste). Add in chicken and ginger and bring to the boil.
  2. After boiled, reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
  3. Remove the chicken and shred into small pieces using forks.
  4. Return the chicken to the stock together with noodles, corn, mushroom, and half the spring onion. Add in the soy sauce and let it simmer for 3-4 minutes until the noodles are cooked.
  5. Ladle into bowls and served by scattering over the remaining spring onions, herbs and chili shreds if using.


Make it vegetarian: Replace the chicken with 175gm form tofu, cut into cubes, simmer for 5 minutes, and then add the other ingredients as before.
Seafood Stock
Instant Custard
Processing Equipment
PLUS binders for Meat, Surimi and Vegetarian products
Tempura and Batter
Instant Sauce
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