This soup is a triumphant use of leftovers, pairing tomatoey chicken broth with the sweetness of corn. Try it garnished with plenty of herbs, red chilli and a splash of soy. The quick pickles are optional, but I find that everything tastes better with a scattering of vinegary radishes.
100ml warm water
100ml apple cider vinegar
1 1/2 tbsp sugar
1/2 tsp salt
1 small bunch radishes, finely sliced
2 bay leaves
1 onion, halved
1 tsp peppercorns
1 tsp salt
2 corn cobs, cut in two horizontally
200g soba noodles (or 50g a head if you are cooking them batches)
2 spring onions, sliced at an angle
soy sauce, to serve
1 red chilli, sliced, to serve
1. To make the quick pickles, place the warm water, vinegar, sugar and salt in a bowl and stir to dissolve. Once sugar and salt have dissolved, add the finely sliced radishes and store in the fridge until using. (These taste better after a few hours, but can be enjoyed after one.)
2. In the meantime, place the roast chicken carcass in a pan and cover with water. Add the bay leaf, onion, peppercorns and salt. Bring to a simmer and simmer for 1.5 hours over a low heat.
3. Towards the end of the cooking time, add the corn and cook for 10 minutes, or until tender. Remove the corn from the stock using tongs, and place on a board. Cut the kernels from the cobs and set aside.
4. Fill a separate medium-size pan with water and bring to the boil. Add the soba noodles and cook according to the package instructions. Drain and rinse under cold running tap water. Divide between the bowls.
5. Add any remaining chicken, tomatoes and zucchini from the night before to the pan of stock to warm through. After five minutes, ladle the soup over the soba noodles. Add the corn to the bowls. (OPTIONAL)
6. Garnish with the pickled radishes, chilli, spring onion and a splash of soy.