Chinese Chicken and Corn Soup

Steps

1. Bring a full kettle to the boil. Heat sesame oil in a medium pot (with a lid) on medium heat. Stir-fry onion for 3 minutes. Add stock, water, vinegar, soy sauce, salt and kumara. Cover and bring to a simmer on medium-high heat. Cook for 5 minutes, stirring occasionally. Dice cauliflower 1-2cm.
2. Add cauliflower, mushrooms and corn to pot and cook for 3 minutes, covered, until cauliflower and kumara are tender. While soup is cooking, pat chicken dry and season.
3. Add chicken to soup, ensuring pieces are separated and completely submerged. Cover and bring to a simmer. Once simmering, reduce heat to medium and cook for 2-4 minutes (depending on thickness), until chicken is cooked through. Take care as chicken will overcook quickly. Remove from heat.
4. Use a slotted spoon to remove chicken pieces from soup and use two forks to roughly shred or dice. Set aside.
5. Return soup to medium-high heat. Stir through edamame, ginger garlic paste, coriander, sesame oil and chilli/cayenne (if using) and bring to a simmer. Cook for 1 minute, until fragrant and edamame are heated through. Season, remove from heat and return chicken to soup.
6. spoon Chinese chicken and corn soup into bowls. Top with tamari seeds and coriander. Squeeze over a wedge of lemon just before serving (if using).