1 tbsp olive oil
1 large red onion, cut into thin wedges
3 garlic cloves, crushed
2 small red chillies, deseeded and finely chopped
4 cups vegetable or chicken stock
300g Swiss Brown mushrooms, thinly sliced
200g Portabello mushrooms, thinly sliced
2 corn cobs, kernels removed
250g fresh Singapore noodles
1/3 cup coriander leaves


Heat the oil in a large saucepan over medium-high heat.  Add the onion, garlic and chillies and cook, stirring frequently, for 4 minutes or until the onion is soft.
Add the stock, mushrooms and corn to the pan.  Stir well to combine and bring to the boil over high heat.  Reduce heat to medium and simmer for 10 minutes.
Add the noodles to the stock mixture.  Stir to combine and cook, stirring occasionally, for 3 minutes or until the noodles are tender.  Remove from heat and stir in the coriander.
Ladle the soup into serving bowls and serve immediately.