Noodles, chicken, ginger, greens: you just can’t ask for better than this soup. Love it!
Serves 2
Ingredients
4 green (spring) onions
4 cups chicken stock
45g ginger, peeled and sliced
2 star anise
200g chicken breast, skin off
1 bunch baby bok choy, washed and leaves separated
200g udon noodles
1 tbsp low-salt
soy sauce
1 cup coriander leaves
Method
Finely slice one of the spring onions on the diagonal and reserve. Coarsely chop remainder.
Combine stock, ginger, star anise and coarsely chopped green (spring) onion with 2 cups of water in a medium saucepan. Bring to boil, then reduce heat and simmer, covered, for 10 minutes.
Add chicken and simmer for 8 minutes or until just cooked through.
Remove with a slotted spoon and stand to cool. Slice or shred chicken once it’s cool enough to handle.
Strain broth into a large bowl and discard ginger, star anise and green (spring) onion.
Return liquid to the pan, bring to a simmer and add bok choy, noodles and soy sauce.
Stir until leaves have wilted and noodles have softened. Add chicken, coriander and reserved spring onion to serve.
