500ml/17½fl oz chicken stock
1 tbsp soy sauce
2 tbsp mirin
2.5cm/1in piece fresh root ginger, julienned
1 garlic clove, finely chopped
1 pinch chilli flakes
6 fresh shiitake mushrooms, sliced
4 baby sweetcorn, cut lengthways
1 handful udon noodles, cooked according to packet instructions, drained
85g/3oz salmon fillet, skinned and cut into thin slices
Bring the stock to the boil in a pan and add all the ingredients except the noodles and the salmon. Simmer for 5-6 minutes, then add the noodles and cook for about a minute to heat through.
Spoon the noodle broth into small bowls and add the salmon slices to cook in the residual heat. Alternatively, add the salmon to the hot broth for 4-5 minutes, or until cooked through, before serving.
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Famous singing sisters Bernie and Linda Nolan cook up a family feast.