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. Cook 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 about 5 minutes, stirring occasionally. While soup is simmering, 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), or until chicken is just cooked through. Take care as chicken will overcook quickly. Remove from heat.
4. While soup is cooking, heat a small, dry fry-pan on medium heat. Toast seeds for about 2 minutes, until fragrant, tossing regularly. Remove pan from heat and toss through soy sauce. Set aside.
5. Use a slotted spoon to remove chicken pieces from soup and use two forks to roughly shred or dice. Set chicken aside.
6. Return soup to medium-high heat. Stir through edamame, garlic, ginger, coriander, sesame oil and chilli/cayenne (if using) and bring to a simmer. Cook for about 1 minute, until fragrant and edamame are hot through. Season to taste. Remove from heat and return chicken to soup.
7. spoon Chinese chicken and corn soup into bowls. Top with toasted seeds and coriander. Squeeze over a wedge of lemon just before serving (if using).