If the broth has many benefits, corn has nothing to envy. This cereal has essential nutrients and antioxidants to protect the body. We find in particular;

• Vitamin A, immune system support
• Different B vitamins, essential for cell metabolism.
• Potassium, a very good mineral for good blood pressure.

In addition, its high fiber content supports good digestive health.

A corn broth, so it's an ideal soup to start back to school (especially since it's high season, so we take advantage of it)

Ingredients (for 2 people):

• 1 corn on the cob (available during the summer months in the chilled area)
• 1 carrot
• 1 leek
• fresh parsley
• 150g wok noodles
• 1 700ml jar of my Chicken + Turmeric Bouillon OR 1 700ml jar of my Vegetarian Bouillon
• 60g of already cooked shredded chicken or 60g of Tofu.

Preparation :

• Cut 2 leeks and 2 carrots into thin rings. Shell the corn.

• Bring the strained broth to a boil

• Add the slices of leeks and carrots as well as the corn to the broth and continue cooking for ±10 min, over low heat.

• At the end of cooking, add the wok noodles and the pieces of chicken or tofu to the soup and reheat everything for a few moments.

Tip: the finer the noodles and the more they adapt to the wok, you can immerse them directly in the broth. If you use thicker soba type noodles, I advise you to cook them beforehand so that your soup is not filled with starch.

Presentation :

Decorate with a few sprigs of flat-leaf parsley.

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