Photo: Jennifer Soo
I really like the richness the egg brings to this soup. It is both clean and filling. Chicken thighs will work just as well as breast in this recipe.
Ingredients
- 2 small chicken breasts, skin off
- 2 tbsp mirin
- 2 tbsp soy sauce
- 4 garlic cloves, crushed
- 3 small red chilli, chopped
- 1.5 litres chicken stock
- 1 cinnamon quill
- 2 star anise
- 2 tbsp rice wine vinegar
- 200g ramen noodles
- 2 bok choy, cut in half, washed
- 2 eggs, cooked in boiling water for 8 minutes, peeled and cut in half
- 8 coriander sprigs
Method
Method
Marinate chicken in mirin, soy sauce, garlic and chilli for 30 minutes or overnight. Preheat a grill or barbecue. Bring chicken stock to the boil with the cinnamon and star anise. Remove chicken from the marinade and add marinade to the stock. Grill chicken until just cooked through, then slice on an angle. Add noodles, bok choy and vinegar to the stock and simmer until cooked (about five minutes). Divide noodles between bowls and top with half a bok choy, half a chicken breast and half an egg. Pour over stock and serve straight away with a few sprigs of coriander.
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