Fish and Noodle Soup

Serves 4

180 g dried noodles

2 cm piece fresh ginger chopped finely

1 litre vegetable stock

2 tablespoons soy sauce

1/2 tablespoon sesame oil

3 green onions (spring onions) thinly sliced

brown or red onions will be ok

1 large carrot, peeled, cut into matchsticks or thinly slices

300 g flathead fillets, cut into 1.5 cm thick slices

(any white fish will be fine)

frozen sweet corn

In a large saucepan, stir fry onion, carrot and ginger, when softened add the stock and bring to the boil, add soy sauce and sesame oil.

Cook noodles as per packet instructions.

Add about a cupful of the noodle water to the saucepan and bring back to the boil.

Reduce heat in saucepan to medium, add sweet corn and fish and simmer for 1 minute or until fish is cooked through.

Divide the noodles between bowls, ladle vegetables on top. then put the fish on top and ladle the stock into the bowls.

You could use any vegetables.