Noodle and Sweetcorn Soup

01 Apr 2023

This quick, easy and tasty soup is made by using some basic store cupboard ingredients – perfect for those cold wintery days!


2 small onions
2 cloves garlic
2 small sticks celery (optional)
2 x 5ml spoons vegetable oil
1.5 litre boiling water
1 x reduced-salt vegetable stock cube
2 nests of fine egg noodles OR rice noodles
1 x 325g can sweetcorn (260g when drained) OR frozen sweetcorn
Black pepper (optional)
1 x 5ml spoon reduced-salt soy sauce (optional)
4 spring onions (optional)


Chopping board
Sharp knife
Large saucepan
Measuring spoons
Wooden spoon
Measuring jug
Can opener


  1. Peel and chop the onion and garlic into small pieces and finely chop the celery (if using).
  2. Heat the oil in a large saucepan and add the onion, garlic and celery.
  3. Soften over a low heat for 4–5 minutes, stirring to prevent them burning.
  4. Measure 750ml of boiling water into the measuring jug, crumble in the stock cube and stir to dissolve. Pour over the softened vegetables.
  5. Bring the soup in the pan back to the boil and simmer for 2 minutes. Break the noodles into pieces and add to the pan. Stir until they separate then simmer for 3–4 minutes.
  6. While the noodles are cooking, open the can of sweetcorn and drain in a colander. Add the drained sweetcorn to the soup and simmer for another minute.
  7. Season with black pepper to taste (if using) and add the soy sauce (if using). Top and tail and finely slice the spring onions (if using) and add to the soup just before serving.

Skills used include:
Measuring, peeling, chopping, boiling/simmering and frying.

Top Tips

  • If you break up the noodles, it makes it easier to eat the soup with a spoon.
  • Use frozen vegetables such as chopped onion if you are short on time, or cooking with younger, less- experienced cooks.

Something to try next time

  • Add 50–100g of shredded cooked chicken at step 6 and use a reduced-salt chicken stock cube.
  • For a spicier flavour, add a pinch of cayenne pepper, chilli powder or chilli flakes to the onions.
  • Add 3–4 finely sliced mangetout or green beans, a sliced red pepper, or a handful of beansprouts at step 6. Very fine strips of carrot also make a colourful addition.

Prepare now, eat later

  • This quick soup is best eaten fresh.
  • Leftover soup should be cooled as quickly as possible and stored in the fridge for up to 24 hours. Reheat until simmering, adding more water if it is too thick.