Michelle Bridges: quick and healthy recipe
Noodles, chicken, ginger, greens: you just can’t ask for better than this soup. Love it!
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
1 cup coriander leaves
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.